Mushroom and Bacon love in a bowl
Munch Munch Munch
I‘ve never met a person that does not like a creamy pasta sauce. Ever. The best bit about this one is it’s low cal in the fact that I used a light evaporated milk rather than a light cooking cream, as it has about half the energy value but gives the same creamy taste and texture. Plus it’s in a can so you could probs do this “glamping”.
- 1 brown onion, finely diced
- 4 cloves garlic, crushed
- 3 rashes of bacon, roughly chopped
- Salt and white pepper, to taste
- 2 handfuls regular cup mushrooms, thinly sliced
- 300mL light evaporated milk
- 1 chicken breast, thinly sliced
- 1 tsp cornflour, mixed with a little water
- 2 tbs chives, chopped
- Gluten Free fettucini, I actually use San Remo, it’s not bad and very affordable compared to other GF pastas
Bring a pot of olive oiled water to the boil and add the fettucini.
Gently cook the onions in garlic in olive oil until they’ve softened then add the bacon and heat through. Season with a little salt and white pepper (not too much as bacon can add a little saltiness to a dish).
Add the mushies and once they’re almost cooked through add the evaporated milk and bring to a gentle simmer. Add the chicken pieces and continue to simmer gently for another few minutes until the chicken is done. If you find the sauce is too runny for your liking add the mixed cornflour now and stir through for a few minutes until your sauce thickens up.
Finally toss in the chives and pour over your favourite fettucini pasta.
Handy Hint: when using liquids/stocks etc from a tin don’t open the tin the whole way with your can opener, just slice the tin open enough to have a large enough pour space (like a cm or so). This way little people or yourself for that matter won’t cut fingers and you can pop it back in the fridge without the contents spoiling as quickly and when you put it in the garbage the tin won’t cut through the bag.