225g Pasta (dry weight)
2 Chicken breasts, thinly sliced
2 Lean smoked bacon medallions
2 Tbsps tomato puree
2 Crushed garlic cloves
1 Beef stock cube
1 Tbsp Light Pesto (or herb mix equivalent)
A huge bag of spinach
1 Onion, finely diced
Half a pack of mushrooms, sliced
3 Light cheese triangles
200mls boiling water
Step 1: Put the pasta on to boil. Heat a large wok or pan with some frylight and add the onion, mushrooms, bacon and brown. Once browned, add the chicken.
Step 2: Once the chicken is almost cooked, throw in the spinach and garlic. When the spinach is wilted, add the puree, pesto, oxo cube and mix until it forms a paste around the ingredients. Should smell pretty darn nice!
Step 3: Add the water and reduce for about 10 minutes. Finally, add the cheese triangles and mix it up until those are melted.
Step 4: Drain the pasta and add to the sauce – voila!
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