Creamy Pesto Chicken & Bacon Pasta

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  1. 300g gluten-free penne pasta
  2. 4 slices shortcut bacon
  3. 1 tablespoon olive oil
  4. 500g chicken thighs, thinly sliced
  5. 1 onion, chopped
  6. 1/2 red capsicum, sliced
  7. 1/2 cup sliced beans
  8. 1/2 cup broccoli, sliced
  9. 2 cloves garlic, crushed
  10. 1/2 cup boiling water
  11. 1 teaspoon Massel chicken style liquid stock
  12. 375ml light evaporated milk
  13. 3 tablespoons basil pesto
  14. 1/2 cup grated parmesan cheese
  15. 1/2 teaspoon salt
  16. Cracked pepper, to season

The instruction how to make Creamy Pesto Chicken & Bacon Pasta

  1. Cook pasta as per instructions on packet.
  2. Grill slices of bacon until golden and crisp. Set aside to cool, then tear into strips.
  3. Heat oil in a wok, add chicken and cook on high approx 2 minutes. Add onion, garlic, capsicum, beans and broccoli, stir fry approx 1 minute.
  4. Add chicken stock dissolved in the boiling water, salt, evaporated milk, basil pesto. Stir to combine. Add cooked pasta and parmesan cheese. Stir to combine and simmer for 5 minutes. Season with cracked pepper.
  5. Top with bacon pieces and extra parmesan cheese if desired.

Nutritions of Creamy Pesto Chicken & Bacon Pasta

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