Penne Boscaiola with Chicken
Updated: Jun 29, 2020
Fakeaway is always better when cooked at home.... no matter what cuisine. I am sure you will agree?
Tonight's fakeaway is actually an adaptation of a meal, Penne Boscaiola, that is always a hit here at A Dash Of Flavour's home base - to the point the recipe is always doubled so lunches can be taken the next day.
For a very simple pasta dish this packs a punch of flavour with every mouthful. The sauce, creamy yet made from Light and Creamy Evaporated Milk laced with sweet chilli and Parmesan has a wonderful combined flavour that smothers the pasta. Along with the bacon and chicken I love the combination of the mushrooms, capsicum and baby spinach - simple but enough.
I added the chicken tonight just for some extra protein. I am sure this would also work well with tuna or even prawns should you wish to do the same. Just be warned it's very moreish and inviting - very easy to overindulge.
(Recipe adapted from WW Heavenly D’Lites Cookbook)
💚 sp per serve: 11
💙 sp per serve: 10
💜 sp per serve: 10
375 grams penne pasta or GF penne pasta (or pasta of your choice)
1 brown onion, finely chopped
3 teaspoons crushed garlic
150 grams middle bacon, fat trimmed
1 red capsicum, thinly sliced
150 grams button mushrooms, sliced
375 ml can Carnation Light and Creamy Evaporated Skim Milk
3 tablespoons sweet chilli sauce
150 grams baby spinach leaves
freshly ground black pepper
80 grams finely grated Parmesan cheese
Cook pasta in pan of boiling water following packet instructions until just tender. Drain.
Coat a large frying pan with cooking spray. Cook the onions, garlic and bacon until onion is soft. Add capsicum and mushroom and cook for a further 2 - 3 minutes until capsicum begins to soften.
Add the milk and chilli sauce to the pan. Season with salt and freshly ground black pepper to taste. Stir through the pasta, spinach and half the Parmesan cheese until mix through well and spinach just wilted.
Serve with remaining Parmesan cheese.