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Gluten-free chicken and bacon pasta recipe

27 ratings

This gluten free pasta recipe features chicken, bacon, herbs and a low-fat, creamy crème fraîche sauce, scattered with Parmesan and baked until golden and bubbling. See method

Serves 4
20 mins to prepare and 20 mins to cook
615 calories / serving

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

If you haven't got fusilli, try using penne or another short pasta

Each serving contains

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

Method

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.

See more Bacon recipes

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