This pasta dish swaps out cream and pancetta for Greek yoghurt and turkey bacon to keep the calories and fat content down.
Skinless chicken breast is a great source of lean protein which means it is low in saturated fat - too much saturated fat in your diet can have a negative impact on cholesterol levels.
Vitamin B12 - Chicken breast is also a rich source of vitamin B12. B12 is an important vitamin that’s involved in the creation of red blood cells, releasing energy from the food we eat and allowing our bodies to use folate (vitamin B9).
Fibre - Whole wheat pasta provides us with more fibre compared to the refined white varieties which can keep us fuller for longer. Whole grains also release their energy at a slower rate which means our blood sugars won’t spike as much.
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Makes 4 servings
Preparation time: 5 minutes
Cooking time: 20 minutes
- 350g wholewheat spaghetti (dried weight)
- 100g turkey bacon
- 1 chicken breast, small strips
- 2 medium eggs
- 1 garlic clove, finely sliced
- 3 tbsp 0% fat Greek yoghurt
- 50g parmesan, finely grated
- ½ tsp oregano
Cook the spaghetti following the packet instructions.
Heat the olive oil in a pan on a medium heat and fry the garlic and turkey bacon for 3-5 minutes or until the bacon is cooked.
Remove the bacon and cut into small pieces and add the chicken to the pan cooking until the chicken is cooked usually about 15 minutes.
Then put on a low heat.
Meanwhile beat the eggs, yoghurt, parmesan, and oregano together in a bowl.
Once the spaghetti has cooked, drain and keep a little bit of the pasta water.
Add the spaghetti to the chicken, then stir through the yoghurt mixture.
Use the reserved pasta water to reach desired sauce consistency.
Cook on the low heat for 1 to 2 minutes. Add in the bacon pieces and mix well to coat then serve.
- You choose other pasta shapes, such as linguine.
- If saving leftovers, the sauce can sometimes get very thick in the fridge, just add in some water when reheating and stir well.
- When adding the Greek yoghurt mixture make sure it has cooled down first and stir continuously to avoid it curdling.