Creamy Pesto Chicken Bacon Pasta
—·Italian
Creamy Pesto Chicken Bacon Pasta
Ingredients
- 300g gluten-free penne pasta
- 4 slices shortcut bacon
- 1 tbsp olive oil
- 500g chicken thighs, thinly sliced
- 1 onion, chopped
- 1/2 red capsicum, sliced
- 1/2 cup sliced beans
- 1/2 cup broccoli, sliced
- 2 cloves garlic, crushed
- 1/2 cup boiling water
- 1 tsp Chicken stock
- 375ml light evaporated milk
- 3 tbsp basil pesto
- 1/2 cup grated parmesan cheese
- 1/2 tsp salt
- Cracked pepper, to season
Instructions
5 steps
- 1
Cook pasta as per instructions on packet.
- 2
Grill slices of bacon until golden and crisp. Set aside to cool, then tear into strips.
- 3
Heat oil in a wok, add chicken and cook on high approx 2 minutes. Add onion, garlic, capsicum, beans and broccoli, stir fry approx 1 minute.
3 min - 4
Add chicken stock dissolved in the boiling water, salt, evaporated milk, basil pesto. Stir to combine. Add cooked pasta and parmesan cheese. Stir to combine and simmer for 5 minutes. Season with cracked pepper.
5 min - 5
Top with bacon pieces and extra parmesan cheese if desired.
Progress
0 / 5 steps
