Serves 6 - 14 propoints per serve
300g chicken breast, thinly sliced (7pp)
1/2 tbsp crushed garlic (0pp)
1 red onion onion, sliced (0pp)
150g shortcut bacon, diced (9pp)
500g mushrooms, sliced (0pp)
150g grape tomatoes, halved (0pp)
1/2 cup salt reduced chicken stock (0pp)
300ml light cooking cream (16pp)
20g Parmesan cheese, grated (2pp)
75g fat free semi dried tomatoes (4pp)
400g dry penne pasta (39pp)
1 avocado, diced (7pp)
50g baby spinach (0pp)
Salt and pepper
Cook pasta as per packet directions.
For sauce: In a large non stick frypan over medium/high heat, brown off chicken and set aside.
Add to pan onion, bacon and mushrooms. Sauté until the liquid from mushrooms has disappeared and onion is soft (about 10 minutes).
Add garlic and cherry tomatoes and cook for a further 3 minutes.
Return chicken to pan and stir in chicken stock, cream and semi dried tomatoes. Bring sauce to a gentle simmer.
Stir through cooked pasta along with baby spinach, avocado and parmesan. Season with salt and pepper.