I have never used cherry tomatoes in a creamy sauce before and will do again as they were a wonderful addition not to mention added character to the sauce.
This dish was delish, easy and very filling! The combination of chicken and bacon is always perfect combined with vegetables and fresh herbs enveloped in a delicate creamy sauce made for a not only fragrant but flavoursome dish.
Creamy Chicken, Bacon and Vegetable Pasta
ProPoints per serve: 14
250 grams dried spaghetti pasta
500 gram chicken breast fillets (see note)
200 grams Weight Watchers or Reduced Fat Bacon
1 large brown onion, finely chopped
2 garlic cloves, thinly sliced
150 grams mushrooms, sliced
1 red capsicum, diced
250 grams cherry tomatoes
375ml can Carnation Light & Creamy Evaporated Milk
2 teaspoons arrowroot or cornflour
2 teaspoons fresh thyme leaves
2 tablespoons chopped fresh chives
200 grams baby spinach
50 grams finely grated Parmesan cheese
Cook spaghetti in a large saucepan of boiling water, following packet directions, until tender. Drain. Return to pan. Cover to keep warm.
Meanwhile, heat half the oil in a large frying pan over medium-high heat. Cook chicken for 5 to 7 minutes each side or until browned and cooked through. Transfer to a board. Thinly slice. Cover to keep warm.
Heat remaining oil in pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mushrooms and capsicum and cook for a further 5 minutes or until softened. Add tomatoes. Cook for 2 minutes or until tomatoes have just softened.
Combine evaporated milk with arrowroot or cornflour. Add evaporated milk, thyme and chives. Season with pepper. Bring to the boil. Remove from heat. Add chicken, spinach and milk mixture to pasta. Toss to combine and served topped with Parmesan.