Gluten-free chicken and bacon pasta recipe
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
Each serving contains
- Energy
- 2590kJ 615.0kcal
- Fat
- 19g
- Saturates
- 9g
- Salt
- 0.4g
- Sugars
- 5g
of the Reference intake
Carbohydrate 62.9gProtein 48.2gFibre 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.
