This Recipe Serves 2.

• 1 Onion Sliced
• 4 Rashers Short Cut Bacon diced
• 1 tablespoon Olive Oil
• 2 Cloves Garlic
• 375g Low Fat Evaporated Milk
• 1 large Chicken Breast cut into cubes or strips
• 200g Spaghetti
• Parsley
• Pepper

1. Cook Pasta as per instructions.
2.  Place pan on medium heat, add a little of the olive oil and cook bacon until crispy.  Set bacon aside then add a little more oil then cook on low heat the onion until soft (don’t burn).Set this aside with the bacon.
3. Add the rest of the olive oil , turn heat up to med and cook the chicken until ¾ cooked, around 4-5 mins depending on the size of the chicken pieces.
4. Once this is done turn heat down slightly and add the onion and bacon to the chicken, add the garlic the evaporated milk and let all the flavours infuse.  Season with pepper to taste.
5. Once this is bubbling away, turn down heat to low and add the cooked pasta tossing around and when the liquid has reduced to a nice consistency (1-2 mins) it is now cooked.
6. Add parsley then serve.

You can add sliced mushrooms after cooking the bacon which will add more fibre and protein to the meal.

You can also add low fat tasty cheese or parmesan to give it a kick however this will increase the fat content slightly.

We'd love to know what you think of this recipe.
Please email your feedback to sharrelle@weightloss.com.au.

Chicken Risotto Recipe
Pasta Primavera with fresh Pesto Sauce Recipe
Peppered Chicken Salad Recipe
Fettuccine Bolognese Recipe