Chicken & Bacon Pasta with Creamy Leek Sauce

Chicken & Bacon Pasta with Creamy Leek Sauce

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Gluten Free Bag on Sunday, September 22, 2019.
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Ingredients

Pasta

  • 1/2 leek, thinly sliced
  • 1 courgette, diced
  • 1 pack spaghetti
  • 2 Tbsp butter
  • 1 pack chicken & bacon grind
  • 1 can fire roasted tomatoes
  • 1/2 cup GF chicken stock
  • 125g sour cream
  • 1/2 pack baby spinach

To Serve

  • 1 pack grated Parmesan cheese

Steps

  1. Bring a pot of hot salted tap water to the boil with a lid. Prep & cook pasta. Prep veggies and set aside. Cook pasta in pot of boiling for 9-10 minutes, untl tender. Drain, return to pot and toss with a drizzle of olive oil to prevent sticking.
  2. Cook sauce. Heat butter and a drizzle of oil in a fry-pan on medium-high heat. Cook leek for about 3-4 minutes, until tender. Add chicken and bacon grind and cook for 4 minutes, until browned. Add courgette, canned tomatoes and stock and bring to a simmer. Reduce heat to medium and cook for 4-5 minutes, until slightly reduced.
  3. Finish sauce. Stir through sour cream and spinach. Season to taste.
  4. Serve pasta with sauce and Parmesan.

Nutritional Information

Energy 2716 kj
649 kcal
Protein 37.8g
Carbohydrate 54.9g
Fat 30.3g