Gluten-free chicken and bacon pasta recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 615 calories / serving
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Pre-heat oven to 200°C, 180°C fan, 350°F, Gas Mark 4.

Cook the pasta in a large saucepan of boiling, salted water for 7 minutes, until almost cooked. Pour into a colander, refresh under cool water and drain again.

Put the bacon lardons in a large frying pan and place over a medium heat. Cook for a few minutes, stirring occasionally until pale golden. Add the sliced chicken to the pan with the rosemary and continue to cook for 5 minutes. Add the peas and garlic for the final minute. Turn off the heat and stir in the crème fraîche and milk to form a smooth sauce. Stir in the pasta and season with salt and pepper.

Transfer to a ceramic baking dish and scatter with the parmesan. Bake for 20 minutes, or until golden and bubbling. Serve with a rocket salad.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

 

  • Ingredients

  • 300g Tesco Free From fusilli pasta
  • 100g bacon lardons or finely chopped streaky bacon
  • 2 skinless chicken breasts, sliced
  • 1tsp chopped rosemary
  • 100g frozen peas
  • 1 garlic clove, crushed
  • 200ml (7fl oz) half-fat crème fraiche
  • 100ml semi skimmed milk
  • 25g parmesan, grated
  • rocket leaves, to serve
  • Energy 2590kj 615kcal 31%
  • Fat 19g 26%
  • Saturates 9g 47%
  • Sugars 5g 5%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 62.9g Protein 48.2g Fibre 1.9g

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