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Creamy tomato chicken and bacon fettuccine…
Ingredients:
X2 Chicken breast
X5 slices bacon chopped
1 cup cauliflower finely chopped
1 cup mushrooms finely chopped
1 generous handful spinach
1 onion diced
400g tin diced tomatoes
1 chicken oxo cube
1 table spoon Worcester sauce
1 table spoon of Italian herbs
1 tablespoon season all
1 heaped tablespoon garlic
A tiny pinch chilli powder
1/4 cup water
300 ml light thickened cream
Egg fettuccine (I used latina fresh pasta that serves 2 people. It actually makes up enough for at least 4 people though)
Directions:
I put everything except the cream and pasta into the slow cooker raw. I didn’t chop the chicken breasts I just left them whole. I used the tiniest bit of chilli powder as I didn’t want any heat I was just using it to lift the flavours. I cooked on high with a lid on for at least 4 hours but it can just cook all day. 15 minutes before I was ready to serve I boiled the pasta as per it’s instructions on the stove. Whilst the pasta was cooking I shredded the chicken and added the cream to the slow cooker. Once the pasta was cooked I drained and added to the slow cooker and then served straight away.
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