Chicken and bacon spaghetti with pistachio gremolata
Time to make: 30 mins
( Hands-on time: 30 mins )
Total cost: $ 15.20 / $ 3.80 per serve
(at time of publication)
Nutrition Info.(per serve)
300g wholemeal spaghetti
1 tablespoon olive oil
125g bacon rashers, thinly sliced
400g cherry tomatoes, halved
2 medium courgettes, thinly sliced
1 1/2 cups shredded cooked chicken breast
2 tablespoons finely chopped pistachios
1 tablespoon finely grated lemon rind
2 tablespoons finely chopped fresh flat-leaf parsley
Total fat 13g
Saturated fat 3g
Dietary fibre 10g
1 Cook the pasta in a large saucepan of boiling water, following packet instructions, until al dente. Drain, reserving 1/2 cup of the cooking liquid.
2 Meanwhile, heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Add bacon, cook, stirring, for 5 minutes, or until the bacon is golden and crispy.
3 Add cherry tomatoes, courgettes, cooking liquid and chicken to pan with the bacon. Cook, stirring occasionally, for 5 minutes, or until the tomatoes are slightly softened. Add cooked pasta and toss well.
4 Meanwhile, combine chopped pistachios, grated lemon rind and parsley in a small bowl to make gremolata. Divide pasta among 4 serving bowls. Sprinkle with pistachio gremolata and serve.
Make it gluten free: Use gluten-free pasta and check bacon is gluten free.
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