See the full recipe on counting.the.cals.uk's Instagram page.
INGREDIENTS:
✅56g Fiber Gourmet Light Penne 100 cals
✅50g Bacon 95 cals
✅70g Chicken Breast 74 cals
✅1 Chicken Chipolatas (lidl) 54 cals
✅40g Reduced Fat Pesto 103 cals
✅50g Philadelphia Lightest 44 cals
✅30g Baby Spinach 6 cals
✅2 Spring Onions 5 cals
✅10g Grana Padana 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 colour 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 incase 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 padana
