Ingredients
The 2024 OT Food plan would not be complete without a pasta dish from our 2022 Leader Stefano Sweetman, this dish is one of his husband Gerard’s favourites.
Serves 2 (each serving contains approximately 583 kcal, 65g protein, 20g fat, 42g carbohydrates)
- 1 lean bacon medallion
- 2 skinless chicken fillets (300g)
- 200g mushrooms
- 2 garlic cloves
- 100g wholewheat penne pasta
- 1 tablespoon rapeseed or olive oil (15g)
- 1 teaspoon dried chilli flakes
- 125g light cream cheese
- 200g baby spinach leaves
- Freshly ground black pepper
Method
- Cut the bacon medallion into small pieces. Dice the chicken into small pieces. Cut the mushrooms into thin slices. Peel and crush the garlic.
- Cook the penne in a pan of boiling water for 10-12 minutes or according to packet instructions until just tender.
- Meanwhile, heat a large non-stick frying pan over a medium heat. Add the oil and then the bacon and chicken. Season lightly with pepper and sauté for 2-3 minutes until the chicken is sealed and lightly golden.
- Tip in the mushrooms and then stir in the garlic and chill flakes. Continue to sauté for another 2-3 minutes until the mushrooms are tender. Fold in the cream cheese until evenly combined. Add the spinach, then cover with a lid and leave for 1 minute to wilt.
- Drain the penne in a colander in the sink, reserving half a teacup of the pasta water and return to the pan. Fold in the creamy chicken mixture, adding a little of the reserved pasta water if necessary to make a smooth creamy sauce. Test with a small knife to ensure the chicken is cooked through.
- Divide the creamy chicken and mushroom pasta into bowls and add a good grinding of black pepper to serve.
