This dish is PACKED full of protein!
544 calories per portion (serves 2)
P: 59.5g C: 48.2g F: 13.5g
ingredients
170g of fried macaroni pasta (or you could use spaghetti - Ross hates spaghetti 😳)Spaghetti, Dried (this equates to 300g when cooked)
10g garlic purée
1x Chicken Breast fillets (170g raw weight)
Aldi Freshcure 4 Smoked Lean Bacon
Medallions- sliced
Half of a low salt chicken stock cube
100g Sliced Mushrooms
Half Tsp Parsley, Dried
HalfTsp Basil, Dried
Salt and Pelper
1 Medium Egg and 1 egg white
50g ASDA Grated Parmigiano Reggiano (Parmesan)
Method
Pop your pasta on to boil- add a pinch of salt
Spray a large pan with low calorie cooking spray and add the diced chicken breast and 5g of garlic purée (keep the other half)
Fry for a few minutes until cooked through. Set aside on a plate.
Add the diced bacon medallions and fry for 3-4 minutes. Add the cooked chicken back into the pan with 150ml of the pasta water.
Crumble a chicken stock cube into the pan and add the sliced mushrooms. Season with the basil, parsley and black pepper.
Drain the pasta and add to the pan allow it to cook through for a couple of minutes, until the stock has absorbed slightly.
Beat the eggs, season with a little salt and pepper and add in the remaining garlic purée , then mix with the majority of the parmesan (set a little aside for later).
Take your pan off the heat and quickly pour in the eggs and cheese. Mix well to combine.
Serve with a sprinkle of parmesan!
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