Creamy Chicken and Turkey Bacon Pasta

with Spinach

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Instructions

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1 Boil pasta

Bring a large pot of salted water to the boil. Once boiling, add the penne and cook for 10-12 min until 'al dente' or cooked to your liking. Drain and reserve a cup of the pasta cooking water.

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2 Prep ingredients

Meanwhile, peel and chop the onion and garlic. Chop the turkey bacon into thin strips. Grate the Parmesan. Wash and dry the spinach leaves.

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3 Fry chicken mince

Heat a large non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken mince and fry for 2 min.

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4 Add

Add the turkey bacon, onion and garlic. Fry with a pinch of salt for 3-4 min.

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5 Add and stew

Add the tomato paste, and cook for 1 min further. Add the tomato passata and simmer for 2 min. Add the spinach and the cooking cream. Cook for a final 1-2 min. Season with black pepper.

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6 Combine and serve

Toss the drained pasta in the sauce. Add a splash of the reserved pasta water. Fold in the grated Parmesan. Mix well. Divide the pasta among plates and garnish with the chilli flakes.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli flakes!

Pro tip

Got leftovers? Pack them for lunch, this one reheats well. If you end up with leftover cream, use it for your weekend omelettes and scrambled eggs.

Fun fact: The word pasta comes from Latin and Greek, meaning 'barley porridge'! Yum!

Cooking Time: 20 min

Cals 810 · Prot 62.5 · Carbs 76.9 · Fat 28

Ingredients

Number of people

Pasta

Penne pasta 200.00 Grams

Sauce

Chicken mince 400.00 Grams
Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Smoked turkey bacon 60.00 Grams
Parmesan 30.00 Grams
Baby spinach 60.00 Grams
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Tomato paste 30.00 Grams
Tomato passata 200.00 Grams
Cooking cream 100.00 ML
Black pepper 0.50 Tsp

To serve

Chilli flakes 2.00 Grams

Fun fact: The word pasta comes from Latin and Greek, meaning 'barley porridge'! Yum!

Cooking Time: 20 min

Cals 810 · Prot 62.5 · Carbs 76.9 · Fat 28

Instructions

photo

1 Boil pasta

Bring a large pot of salted water to the boil. Once boiling, add the penne and cook for 10-12 min until 'al dente' or cooked to your liking. Drain and reserve a cup of the pasta cooking water.

photo

2 Prep ingredients

Meanwhile, peel and chop the onion and garlic. Chop the turkey bacon into thin strips. Grate the Parmesan. Wash and dry the spinach leaves.

photo

3 Fry chicken mince

Heat a large non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken mince and fry for 2 min.

photo

4 Add

Add the turkey bacon, onion and garlic. Fry with a pinch of salt for 3-4 min.

photo

5 Add and stew

Add the tomato paste, and cook for 1 min further. Add the tomato passata and simmer for 2 min. Add the spinach and the cooking cream. Cook for a final 1-2 min. Season with black pepper.

photo

6 Combine and serve

Toss the drained pasta in the sauce. Add a splash of the reserved pasta water. Fold in the grated Parmesan. Mix well. Divide the pasta among plates and garnish with the chilli flakes.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli flakes!

Pro tip

Got leftovers? Pack them for lunch, this one reheats well. If you end up with leftover cream, use it for your weekend omelettes and scrambled eggs.

Ingredients

Number of people

Pasta

Penne pasta 200.00 Grams

Sauce

Chicken mince 400.00 Grams
Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Smoked turkey bacon 60.00 Grams
Parmesan 30.00 Grams
Baby spinach 60.00 Grams
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Tomato paste 30.00 Grams
Tomato passata 200.00 Grams
Cooking cream 100.00 ML
Black pepper 0.50 Tsp

To serve

Chilli flakes 2.00 Grams
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