Chicken bacon and pesto spaghetti
- 2 chicken bacon rashers
- 80g spaghetti
- 1 tablespoon pesto
- ¼ red capsicum, diced
- 1 tablespoon fresh basil
- ¼ cup grated mozzarella
- salt and pepper, to season
- 1 cup mixed salad leaves
1 Grill bacon until crispy and cut in small pieces.
2 Cook spaghetti following packet directions until al dente. Drain and return to pan.
3 Add pesto to spaghetti and toss to coat evenly. Add bacon, capsicum, basil and mozzarella. Season. Toss once more.
4 Transfer to the serving plate. Serve.
Nutrition Info (per serve)
Total fat 15g
Saturated fat 6g
Dietary fibre 5g
Serve with mixed green salad
Make it vegetarian: Use vegetarian sausages instead of chicken bacon.
Make it gluten free: check chicken bacon is gluten free.
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