Sunday, October 23, 2011

Low Fat Chicken and Bacon Fettuccine

You'll need:
500g Fettuccine
200g Short Cut Bacon
1 Chicken Breast
8 Medium Size Mushrooms
1 Onion
1 400g Can Cream of Mushroom Soup
Ground Chilli / Chilli Flakes (Optional)
Spring Onions or Parsley to Garnish
Ground Black Pepper
Parmesan Cheese

 To do this:
1. Chop onion, slice mushrooms, chop spring onions parsley, slice bacon into squares and chicken into 1cm strips and set aside.
2. Brown onions in a pre-heated pan, add mushroom and heat for a further minute. Transfer to a medium saucepan.
3. Return pan to heat with some oil. Cook chicken until brown and transfer to saucepan.
4. Bring a large saucepan of water to the boil and add fettuccine.
5. Return pan to heat with some more oil. Add bacon and transfer to saucepan once slightly crispy.
6. Pour can of cream of mushroom soup into saucepan, along with approx 1/4 can water.
7. Lightly simmer sauce until pasta is cooked.
8. Take pasta off boil and drain, return to the saucepan and crack one egg into pasta, and slowly combine. The heat will cook the egg somewhat.
9. Transfer some sauce to the pasta and combine to prevent it sticking. Plate up pasta into large bowls and top with sauce, garnish with spring onion/parsley, parmesan cheese, ground black pepper and some chilli.


This is a great dish prior to a big run to get some carbs in, a little protein, and packs in some salts too (from the can of soup) for summer training sessions. Using cream of mushroom soup is a good base for other pasta dishes too.

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