Today, I have a guest recipe writer! Shelley sent me this one a few weeks ago, and it’s become one of my favourites. It’s simple, it’s loaded with veggies, and it’ll feed a family, or make enough individual serves to keep you going for a few meals.
500 g raw asparagus spears, cut into 3-4 pieces
120 g raw onions, cut into thin wedges
300 g baby spinach
400 g raw mushrooms, sliced
400 g raw red capsicum, sliced
350 g primo 97% fat free bacon, diced
300 g raw chicken breast, cut into thin strips
112 g dry Sapore fettuccine
100 g Philadelphia cream cheese (extra light)
50 g Perfect Italiano grated parmesan
Cook the bacon and chicken in a wok, then set aside. Cook all veges except baby spinach, adding that just at the end. Boil the fettuccine. Whack the chicken and bacon and fettuccine (when cooked) back in. Stir through the cream cheese. Serve, add parmesan.
If you don’t happen to be a figure competitor, you might want to use more fettucine and/or divvy this up into only four serves ….your call.