Mix together Whole Grain Mustard (1/4 cup), Garlic (2 clove), Honey (2 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Pour over Chicken Breast (4) and leave to marinate for 10 minutes.
Meanwhile, heat Grapeseed Oil (2 tablespoon) in a large pan over a high heat. Add Bacon (1 cup) and cook until fat has rendered and the bacon is crispy. Set aside and discard the fat.
Cook the chicken in a hot pan with Olive Oil (1 tablespoon) for 2-3 minutes, or until the chicken has been seared on all sides.
Add the Chicken Stock (1 cup) and reduce by half.
Add the Heavy Cream (2 cup) and reduce by half again until the mixture has thickened.
Turn the heat off and add the bacon and Fresh Parsley (1/2 cup). Season again with salt and pepper if required.
Add the Farfalle Pasta (500 gram) and stir through.
Serve immediately topped with additional parsley. Enjoy!