This meal is massively healthy for you and one of the best pastas I had cooked in ages, I originally published on August 10th 2009 and have not cooked it since – stupid me – this one was brilliant – it will be getting a cooking in the next week or two with one significant difference now 4yrs later – no pasta – ok, maybe a wholemeal pasta or if I can find this new fandango mung bean pasta I will use that but more than likely the grain of the moment, quinoa, will be used with the dish. It is one of the most refreshing pastas I have ever made and once inside your belly feels incredibly light.
The original recipe came from The Biggest Loser cookbook however I have altered it so much I can’t give them all the credit. This one would also make a great summer lunch pasta. It should be noted I have listed one of the ingredients as spinach although it is actually silverbeet – a member of the spinach family and what everyone called spinach about 5-10yrs ago.
It’s so easy to make, so cheap and full of goodness.
YOU WILL NEED:
1 double chicken breast cut into small pieces
1 tsp olive oil
1 bunch of silverbeet, washed, trimmed and shredded
2 slices rindless shortcut bacon, cut into thin strips
2 cloves garlic thinly sliced
2 red chillis, chopped up nice and fine – leave the seeds in if you want it spicy or remove them
finely grated zest of one lemon
the juice from that lemon
2 tsp capers – if you are a caper hater I can assure you that you won’t taste them
YOU NEED TO:
* Cook the penne in a large saucepan of salted boiling water – drain and keep warm
* Heat the oil in a massive saucepan over medium heat, throw in the silverbeet and cook for about 5mins until it has wilted – stir it regularly but keep a lid on it when not stirring so it semi steams also
* Add the bacon and chicken and cook for another 7 minutes – stirring occasionally and keeping the lid on when not
* Add the rest of the ingredients and stir for a further 3mins
* Either add the penne to the pan and stir it through or pour both the penne and sauce into a large mixing bowl and stir together
FOR A VEGO ALTERNATIVE REMOVE THE CHICKEN AND BACON FROM THE RECIPE
Serve with freshly grated parmessan and a nice drop of red