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
- 2 onions
- 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.