Other Information


Serves 1
  1. 1/2 tbsp low calorie cooking spray
  2. 1 rasher of smoked back bacon trimmed of all visible fat and sliced into small strips
  3. 2 spring onions, finely chopped
  4. 1 clove garlic, finely chopped
  5. 1 chicken fillet, sliced into strips
  6. 50g wholemeal spaghetti
  7. 50g courgettes, spiralised
  8. 1 egg yolk
  9. Juice of half a lemon
  10. 1/2 tsp Dijon mustard
  11. Salt and pepper
  1. *you can serve this with a green salad
  2. Put a saucepan of water on to boil. Heat the low-fat spray on a large frying pan over a medium heat and add the bacon, spring onion, and garlic. Stir fry for 1 minute.
  3. Add the chicken. Toss together with the other ingredients and stir fry for about 6 minutes, until you are happy the chicken is cooked through.
  4. When the water is boiling, drop in the whole-wheat spaghetti and simmer for 2 minutes. Then add the courgettes for 1 minute. While the pasta is cooking, whisk the egg yolk with the lemon juice and mustard until smooth. Just before draining the pasta, spoon about 2 tablespoons of the hot, starchy cooking liquid into the egg yolk, whisking until smooth.
  5. Drain the pasta and courgettes, give them a shake and tip into the pan with the chicken. Pour in the yolk mix and combine over a low heat. The sauce will become thick and velvety.
  6. Season with fresh parsley and serve.
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