Slimming World Creamy Cheesy Pasta
Now I don’t know about you, but the words Creamy Cheesy Pasta in the same sentence excite me slightly. That’s how I just KNEW slimming world was for me… I mean Pasta whenever you want AND still lose weight!? Yes please.
This recipe is SO versatile. Chicken, Bacon and Mushroom is one of my favourite combinations, I also love Salmon and Brocolli or Prawn and Chorizo. You just have to swap the ingredients around and adjust cooking times accordingly!
I cooked for 2 and a half people using these amounts…
You will need:
2 large Chicken Breasts sliced up
4 rashers of Bacon (fat removed) cut into lardons
4 large handfuls of Pasta
2 large handfuls of Mushrooms sliced up
1 handful of Green Beans sliced up
1 handful of Asparagus sliced up
Reduced Fat Cream Cheese (75g = HexA) I used a 200g tub for the 2 and a half of us
2 Chicken Oxo
Frylight, Salt and Pepper
First you want to heat up a large frying pan or wok sprayed with frylight whilst boiling a kettle. Add the chicken to the hot pan and the water to a separate pan, both pans on a high heat.
Leave the chicken to fry for 2-3 mins without stirring it.
Add the pasta to the boiling water with a large pinch of salt. Crumble the oxo cubes over the chicken, then give it a stir and leave to fry for a further 2-3 mins.
Next add the bacon and mushrooms and continue to fry whilst the pasta is cooking. If it drys up I add a spoon of water from the pasta to help it along a bit.
Once the pasta has been cooking for around 8 mins it should be nearly ready. Add the green beans and asparagus and cook for another minute (I had to cook my asparagus separate on this occasion because my other half is a fussy git).
After a minute, drain the pasta and veg, make sure you reserve the water it cooked in as this will help make a nice silky, creamy sauce!
Add the pasta and veg to the frying pan along with the cream cheese.
Stir all together, adding some water a spoonful at a time until you get the desired consistency.
And you are ready! I always add way too much black pepper on top and if I’m feeling extra indulgent a few Syns of Parmesan.
Hope you enjoy this meal as much as I do, it’s up there with my top 5 faves and honestly so flexible to suit your tastes!
L x
