Creamy Chicken & Bacon Pasta (One-Pot and Healthy)

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 25 minutes

Ingrédients

1 white onion, diced (£0.09)

3 cloves of garlic, minced (£0.69/3)= (£0.23)

300 g reduced fat bacon medallions (£2.75)

300 g chicken breast, frozen & defrosted, sliced into small chunks (600g=(£3.30/2)= (£1.65)

500 g wholewheat fusilli (£0.70)

1 bunch fresh basil, finely chopped (£0.55)

50 g parmesan (£1.55/3)= (£0.52)

200 ml milk (£0.95)

75 g to 150g kale, chopped/tough stems removed (£0.65)

1 ⅖ litre litres chicken stock

1 tsp dried thyme

1 tbsp olive oil

Salt & Pepper

Instructions

Add olive oil, chicken and bacon to a large saucepan (not non-stick). Fry on a medium heat for around 6 minutes, seasoning with salt. Remove the chicken and continue to cook the bacon until crispy.

Then, remove the bacon and deglaze the fond (meat stuck to the bottom of the pan) with a splash of chicken stock. Pour the onions into the pan and season with salt and pepper. Fry for another 5 minutes.

Now that the onions have softened, add the garlic and dried thyme. Fry for a minute before adding the chicken stock and fusilli. Combine and cook for around 8 minutes, stirring occasionally as the stock evaporates.

After this time, reduce the heat to low and add the chicken, bacon, milk and kale into the pan. Continue to cook until the sauce has thickened slightly and then add the parmesan as soon as the pasta is al-dente. This will absorb some of the moisture too.

Now that you have a creamy, silky sauce, add the lemon juice and season with salt and lots of pepper. Serve with finely chopped fresh basil.

Nutrition

• Calories: 525 kcal
• Lipides Totaux: 11 g
• Glucides Totaux: 60 g
• Protéines: 45 g