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Creamy chicken and bacon spaghetti

Ingredients

  • 300g spaghetti
  • 100g middle bacon, rind removed and snipped into small strips
  • 200g cooked leftover chicken, shredded
  • 1 chicken stock cube, crumbled
  • 300ml reduced fat crème fraiche
  • 1 tbsp wholegrain mustard

Method

  1. Bring a large pan of lightly salted water to the boil and cook the spaghetti as per pack instructions – this will generally take about 10 minutes. Drain well.
  2. Meanwhile, dry fry the bacon in a non-stick frying pan until it’s crispy, then toss in the chicken and crumbled stock cube with 4 tbsp boiling water. Stir well and cook for a further 5 minutes.
  3. Mix together the crème fraiche and mustard, stir into the pan, heat through without boiling then toss with the drained spaghetti and serve at once.

Goes well with...

Sasseto Montepulciano

Sasseto Montepulciano

"Mellow aromas of plum & bitter cherry, with a peppery bite on the palate"

Perfect with..."Great with pasta, pizza and rustic stews"

Grape:
Montepulciano
Country:
Italy
Price:
Under £5
Region:
Tuscany
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4 Serves 4 people
10 Preparation time of 10 mins
15 Cooktime for 15 mins
524
Calories
26%
4.7g
Sugar
5.2%
20g
Fat
29%
10.5g
Saturate
53%
1.87g
Salt
32%
of your Guideline Daily Amount (GDA)

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