2 Rashers of Bacon diced (fat & rubs removed)
1 Large Portabello Slices
2 cloves of fresh Garlic Crushed
3 Tablespoons of Gluten Free Plain Flour
1 Cup of Chicken Stock ( I use Vegteta Chicken Stock Powder and boiled water)
1 Cup of Skim Milk
1 Tablespoon of butter
1/2 Cup of Parmesan Cheese
2 Cups of Gluten Free Pasta ( I've used a Garlic & Parsley Spirals
Splash of Olive Oil
What to do...
Heat a large non stick fry pan and add a splash of olive oil.
Sauté the garlic, bacon and mushrooms. Boil the water and cook your pasta.
Add the flour and butter and stir thoroughly until the butter is melted. Let the flour cook for a few minutes.
Add the Chicken Stock and stir continuously until smooth
( you don't want lumps in your sauce) add the milk and stir to combine until smooth.
Add the Parmesan Cheese! And give it another good stir. Season with cracked pepper and Rock Salt.
(I love the Murray River Salt)
Finally add the cooked pasta!
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