Ingredients

• 2 cooked chicken breasts (about 210g), shredded
• 8 rashers cooked streaky bacon (about 25g), roughly chopped
• 200 gm Normal Pasta
• ¼ small bunch of parsley, finely chopped
• green salad, to serve
• 75g parmesan, finely grated
• 100g mascarpone
• 200 ml double cream
• 1-1 onion clove garlic chopped
• olive oil 2 tbsp
• 1 tbsp butter

Nutrition Per Serving

Cooking Instructions

• Heat the oil and butter in a medium  pan over a low heat and fry the onion for 10 mins, or until softened and translucent. 

  Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.

• • Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.

    
    

    Protein - 35 gm

    Carbs - 46 gm

    Kcal - 857