This recipe is something my husband created using the contents of our cupboards not long after we got married. He spent a while in the kitchen ‘knocking something together’ and it was an absolute hit! I adore this meal but always felt that it was really indulgent, even though we always used crème fraiche rather than cream. So I took it upon myself to create a Slimming World Chicken & Bacon Pesto Pasta.
Since following Slimming World we haven’t had it and I missed it so much. I had a look at the ingredients and realised that with a simple swap for Quark or fat free fromage frais – I’d only have to syn the pesto (and if you’re mega keen, you could even make the SW version of that).
Slimming World Chicken & Bacon Pesto Pasta
7 syns for whole thing – serves between 2 and 3 people as a main meal
Two breasts of chicken cut into cubes
5 rashers of bacon (fat trimmed off) cut into small squares
3 crushed garlic cloves
Half bag of spinach
2 tablespoons of pesto (3.5 syns per tablespoon)
Half a tub of fat free fromage frais
Start by dicing up the onions and garlic and put them in a pan sprayed with frylight. Cook for about 3 minutes on medium until the onions soften, then add the chicken and bacon and cook through.
In the meantime, put the tagliatelle into a pan of boiling water and cook until al dente.
When the chicken and bacon are cooked through, add 2 tablespoons of pesto and stir through (at this point it smells brilliant!) Add the spinach to let it wilt down.
Drain the tagliatelle.
Once all the ingredients in the pan are cooked through, reduce the heat and stir in the fromage frais. This will make a creamy pesto sauce.
Add the tagliatelle into the pan of ingredients, and stir through to coat the pasta in the pesto sauce.
This recipe couldn’t be easier – I made it at around 10pm at night and was done in 5 minutes. The beauty of this Slimming World Tomato Soup is that you can add all the ingredients and blend it up without cooking it. This means you can make a batch and only heat up the quantity you want at each meal time that you’re having it.
Some soups can be time consuming to make but this certainly is not one of them! Its as quick as putting something naughty in the oven or going to the shop for a quick fix – so this is a great recipe to keep handy in times of need and hunger!
• 2 x cans of chopped tomatoes
• 1 x can of cooked carrots
• 1 x can of baked beans
• 1 x large pickled onion (or 3 x small pickled onions)
• Half litre of water
• Chicken stock
• Pinch of sweetener
• Salt & Pepper to taste
Method: (Couldn’t be easier!)
Add all the contents of the cans into a large bowl, crumble up the stock cube and add, season, add your pickled onions and blend!