Chicken, Sausage and Bacon Pesto Penne
Fiber Gourmet
See the full recipe on counting.the.cals.uk's Instagram page.
INGREDIENTS:
✅56g FG Light Penne (100 cals)
✅50g Bacon (95 cals)
✅70g Chicken Breast (74 cals)
✅1 Chicken chipolata (54 cals)
✅40g Reduced Fat Pesto (103 cals)
✅50g Light Cream Cheese (44 cals)
✅30g Baby Spinach (6 cals)
✅2 Spring Onions (5 cals)
✅10g Grana Padano cheese (40 cals)
✅Frylight
✅Salt and Pepper
How to:
1. Set a pan on with boiling water and add the pasta for 9 minutes
2. In a frying pan, fry off the chicken, bacon and chipolata until a nice color appears all over and add the spring onion
3. Give it a mix, add the pesto and 100mls of starchy water from the pasta, let that reduce down by 2/3
4. Drain pasta, hold back some more starchy water in case its needed
5. Add the pasta and spinach until wilted and mix through the cream cheese, add more starchy water if needed
6 Now add salt and pepper to your own preference and serve with a sprinkle of Grana Padano cheese.
