• 2 Chicken Breasts
• 2 slices of Bacon
• 3-4 Spring Onions
• 150-200g Mushrooms
• 4-5 Asparagus Spears
• Black pepper
• Garlic Frylight Spray / Garlic Cloves
• 100-150g Wholewheat Spaghetti

SAUCE:

• 3-4 Tbsp Fat Free Yoghurt
• 2 eggs*
• 1 tbsp of Parmesan Cheese
• A pinch of nutmeg

Method:

1. First, you need to slice up the spring onions into inch sized pieces, heat a bit of frylight (or oil) in a deep pan, and fry the onions for 5 minutes.
2. While you’re waiting for them to cook, chop the chicken and bacon in to chunks.
3. Next, add the chicken to the pan and fry until you can no longer see any pink bits. Add in three sprays of the garlic spray oil, toss in the bacon and fry for 5-10 mins.
4. While the meat is cooking, put the pasta on to boil.
5. Chop up your mushrooms and asparagus and add to the pan once the bacon is cooked. And stir fry until the veg is cooked to your desired level of crunchiness.
6. Now would be the perfect time to mix up the sauce… which is as simple as, adding all the ingredients together and whisking them up with a spoon.
7. Once the veg is cooked, drain the spaghetti and add it to the pan.
8. Now.. this is the important bit! You need to take the pan off the heat because if you don’t the yoghurt will curdle (I tend to take it off the heat for a minute or two and leave it sit). Then add in the sauce and mix it around a lot.**
9. Serve hot!***

ENJOY!!

Serving Suggestions: This goes lovely with a few greens served on the side. And… if you want to go all out, garlic bread or a fresh crusty bread roll would be lovely on the side!

*You can use just 1 egg if you want to lower the fat a bit more

**The idea is that the heat of the ingredients will cook the egg.. but if you’re paranoid give it a zap in the microwave for 30-60 seconds

***This one is not suitable for freezing (the yoghurt goes a bit gack!)