-
-
Add this recipe to your binder
This recipe is in your binder
-
Gluten-free chicken and bacon pasta recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
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
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.