An adaption of a recipe in an advert in Olive magazine July 2016
Serves 4
4 skinless chicken breasts
thyme and rosemary, 2 sprigs each
50g bacon, chopped
300g pasta
150g frozen peas
1 tbsp olive oil (I used ½ tbsp)
butter (optional)
120g sweet chilli Philadelphia light
juice of ½ lemon
Lay the chicken breasts between sheets of parchment or cling film and bash with a rolling pin until half as thick. Sprinkle with chopped herbs and season.
Dry fry the bacon until crispy and set aside. Cook the pasta according to the instructions on the pack. When it has only 2 minutes left to cook, add the peas.
Meanwhile, heat the oil with a knob of butter and fry the chicken breasts for 2-3 minutes on each side until cooked through.
Save a ladle of pasta cooking water and drain the peas and pasta. Stir in the Philadelphia, bacon and lemon juice using pasta water if required, to make a sauce.
Divide the pasta between 4 bowls, slice the chicken and serve on top of the pasta. Top with more Philadelphia if desired.
Notes: For Slimming World. The original recipe used pancetta, but I used bacon instead. I didn't use butter and reduced the oil to ½ tbsp (3syns). Philadelphia light with sweet chilli is 2 syns per 25g so 12 syns for the recipe.
Altogether 15 syns for the lot.
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