Using my beloved avocado (you know how much I adore that stuff), I thought I'd recreate a classic Avocado Chicken Baconsandwich in pasta salad form using my favourite creamy avocado pasta sauce recipe
A classic and delicious pasta favourite of mine is a creamy tomato chicken pasta bake. For this dish I used both chicken andbacon, with lots of speed veg
Once the pasta is cooked, drain and add to the frying pan and mix together. I posted an image of this meal on my Instagram & Facebook pages and asked if you wanted the recipe
Cajun Spice mix is a perfect seasoning for chicken, but a word of warning. Everyone has their own, slightly different version, and this is ours – Syn Free Creamy Cajun Chicken Pasta
200g Pasta. 4 slices bacon, chopped. Add onion, garlic andbaconand brown for 2 minutes. Add all other vegetables and cook for a further 5 minutes. Add the passata, stock, balsamic and bring to the boil then simmer for around 30 minutes, add more water if the sauce gets too thick. With about 10/15 minutes to go cook the pastaand whilst the pasta is cooking grab another pan and brown the chicken using frylight. Add all ingredients to your oven dish, top with cheese and bake for approx 20/30 minutes. 200g Pasta
My twist on the Gennaro -Bertolli spaghetti with cherry tomato sauce recipe - adding cream cheese and chicken to create a post-workout creamy chicken pasta bake
This Chicken Baconand Leek Pasta is so quick and simple to make. Add a tablespoon of rapeseed oil to the pan and add the shallots, leek andbaconand cook until the shallots and leek start to soften and until the bacon starts to crisp up
Add the drained pastaand veg to the chicken & baconand mix through. Meanwhile cut your chicken andbacon medallions into bite sized pieces, slice the mushrooms and peel and crush the garlic
Season over top with salt and black pepper. 11 onion, halved and sliced. 1salt and black pepper. 1approx 6 cups of spinach. 1Place potatoes in a saucepan of water, bring to a boil and simmer till very slightly soft (not too soft that they are mushy) - approx 8-10 mins. 1Drain and rough up with a fork and set aside. 1Spray a frying pan over a medium high heat with spray oil, add the chicken, season with salt and black pepper and cook until lightly golden. 1Remove and set aside, add the onion and garlic and a little of bit of the stock and fry until translucent. 1Add in the cream cheese, milk and stock and whisk till smooth. 1Mix the cornstarch with a little cold water to make a slurry, pour this into the sauce and stir until thickened andcreamy. 1Add back in the chicken and stir in the spinach. 1Add the chicken and sauce to a an ovenproof dish. 1Spray over the top with spray oil, and place in the oven and bake until the potatoes are a lovely golden colour (approx 40 mins)
200g/7oz of penne or fusilli pasta (can use gluten free). 13 slices of lean bacon sliced into small pieces. 12 chicken breasts (skin and fat removed) cut into bitesize pieces. 1Handful of cherry or grape tomatoes halved. 1Salt and Pepper to season. 1Place pasta into a saucepan of boiling hot water and cook until al dente, drain and rinse with cold water to prevent from cooking further. 1Spray a frying pan with some spray oil add, the chicken and cook until golden brown and set aside. 1Add the onion, garlic andbaconand brown for 2 mins. 1Add all other vegetables and cook for a further 5 mins. 1Add the passata, stock, balsamic vinegar, Tabasco, tomato puree and oregano and bring to the boil then reduce the heat. 1Add the mixture to a casserole dish, along with the pastaand chicken, season with salt and pepper and top with cheddar, then bake in the oven for approx 30mins until the cheese on top is melted and golden
With some quickly browned chicken I cut into chunks, some sautéd mushrooms and onion, a simple deglaze of the pan with chicken stock, pesto and some cream are added to make a smooth sauce that smothers the pasta
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