Tuesday, 25 March 2014

Lj's Skinny Chicken & Bacon Pasta Sauce

Quick & Easy weeknight dinner with leftovers for lunches.
Serves 4


500 Grams Chicken Diced

2 Rashers of Short Cut Bacon Diced

6 Button Portabello Mushrooms Sliced

1/4 Cup White Wine

1 Shallot Sliced

300ml Skim Milk

1 Teas Dijon Mustard

1 Teas Chicken Stock Powder

1 Tablespoon of Cornflour

125 Grams of Dry Gluten Free Pasta

I used Garlic & Parsley from Aldi

(Cooked to packet instructions)

Himalayan Salt and Cracked Pepper to season

What to do:

Heat a nonstick frypan. Saute the bacon and mushrooms, then brown the chicken. Add the shallot, then the white wine. Stir to combine and let the wine reduce a little. Whisk together the Milk, cornflour, chicken stock powder and dijon mustard. Add to the pan and stir to combine. Keep stirring while cooking until the sauce thickens. Add then add the cooked Pasta. Season with the salt and pepper and top with a sprinkle of Parmesan when serving. 

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