Chicken Caesar Pasta
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 2 large, skinless chicken breasts (cut into chunks, approximately 340g total)
- • 4 bacon medallions (diced)
- • 180 g low fat cream cheese
- • 200 g dried pasta shapes
- • 15 g Parmesan (finely grated)
- • 3 tbsp lemon juice
- • 3 garlic cloves (peeled and minced)
- • 150 ml chicken or pork stock (made up with 1 stock cube and 150 ml boiling water)
- • 1 tsp Henderson's relish or Worcestershire sauce
- • 2 tsp mustard powder
- • salt and pepper (to taste)
- • low calorie cooking spray
- • 1 gluten free ciabatta
- • 1/2 tsp garlic granules
- • low calorie cooking spray
Preparation Steps
Spray the frying pan with low calorie cooking spray and place over a medium heat. Add the bacon, chicken and fresh garlic and cook for 5 minutes until the chicken has coloured.
Add the lemon juice, mustard powder, Henderson's Relish and stock to the pan and mix well. Simmer for 10 minutes until the chicken is cooked through and the liquid has reduced to a glossy coating.
While the chicken is simmering, cook the pasta according to the packet instructions. This should take about 10 minutes.
While the pasta is cooking, cut the ciabatta roll into cubes. Cut the roll into three slices and then cut squares from the slices.
Toss the ciabatta cubes in the garlic granules and low-calorie cooking spray and spread out onto the baking tray. Toast for 5 minutes under the grill until crispy.
When the chicken is ready, stir in the Parmesan and cream cheese until heated through. Add the drained pasta and stir through until coated.
Season with salt and pepper to taste and serve topped with the croutons.