Chicken & Bacon Pasta with Coriander Lime Sauce

2 tbsp rice bran oil
500 g chicken breast, sliced
SIDS SALT & PEPPER to taste
3 garlic cloves, minced
2 tbsp lime juice, freshly squeezed
¼ cup chicken stock
1 tbsp coriander, chopped
⅔ cup heavy cream
⅔ cup milk
½ cup Parmesan cheese, shredded
250 g spaghetti
¼ cup reserved cooked pasta water
1 tsp fresh coriander, chopped
8 strips bacon, cooked, drained & chopped

Heat oil in a large frypan on medium-high heat. Generously season sliced chicken with SIDS SALT & PEPPER, add to the pan and cook for about 5 minutes until done. Remove chicken from the pan.
To the same pan, add garlic, lime juice and chicken stock. Cook for 1-2 minutes on high heat, deglazing and scraping the pan until the liquid is reduced, making sure garlic does not burn and brown too much. Mix in coriander.
Add heavy cream and milk then bring to boil, and immediately add cheese and mix in until melted, while boiling. Remove from heat.
Cook pasta to al denté, according to package instructions then drain, reserving some cooked pasta water.
Add pasta to the sauce, along with the half of the chicken and half of chopped bacon. Mix everything in and season pasta with more SIDS SALT & PEPPER, if needed.
Top with the remaining chicken, chopped bacon, and more chopped coriander.