Instead I fancied a pasta and I fancied a creamy one with mushrooms - yes mushrooms believe it or not. Thankfully Alex has started to enjoy mushrooms recently - she would normally sit there are pull every single trace of one out of her meal before starting but now it all gets eaten.
This is quite an easy pasta to make, very tasty but best of all actually quite good points wise considering it does have a creamy base. The kids enjoyed it and said that I can cook this again. Noel missed out completely - there was no left overs for him to try as the kids ate double helpings - a good sign right?
Creamy Tomato, Chicken and Mushroom Pasta
(recipe adapted from The Essential Pasta Cookbook)
Points per serve: 6.5
250 grams dry pasta of your choice
2 teaspoons olive oil
1 brown onion, sliced
1 clove garlic, crushed
60 grams Weight Watchers Bacon (98% fat free), sliced
250 grams chicken breast, sliced
125 grams mushrooms, sliced
1 tomato, diced
1 tablespoon tomato paste
1/2 cup dry white wine
1 cup Light and Creamy Evaporated Skim Milk
1 tablespoon cornflour
2 tablespoons water
freshly ground black pepper
Cook pasta according to packet directions. Drain and set aside.
Heat the oil in a large frying pan or saucepan over medium heat. Add onion and garlic, cook stirring until the onion is tender. Add the bacon to the pan and fry until crisp.
Add the chicken and cook for 3 minutes. Add the mushrooms and cook for a further 2 minutes. Add the tomato and tomato paste and stir until combined. Stir in the wine and bring to the boil. Reduce heat and simmer until the liquid is reduced by half.
Stir in the evaporated milk, combined water and cornflour, season to taste with salt and pepper. Bring to the boil then reduce heat and simmer until the sauce begins to thicken, stirring.
Add the pasta to the sauce and toss to combine. Serve immediately.
(click here for a printable version of this recipe)