• 500g dried penne or pasta shapes
  • 12 lean bacon rashers, all fat removed
  • 3 chicken breasts
  • 4 shallots, finely chopped
  • 250g mushrooms, sliced
  • 3 eggs
  • Low calorie cooking spray
  • 2 garlic cloves, halved
  • Small handful freshly chopped chives
  • Salt and pepper
  • Handful of reduced fat grated cheese


  • STEP 1
    Cook the penne according to packet instructions and place to the side
  • STEP 2
    Heat a large non stick pan over a high heat and add the chicken, bacon and garlic and stir fry until the chicken is cooked through. Discard the garlic and put the chicken and bacon to one side
  • STEP 3
    Spray the pan with low cal cooking spray and add the shallots and mushrooms, cook until softened
  • STEP 4
    Place the eggs in a bowl, season and whisk well
  • STEP 5
    Add the cooked pasta and chicken and bacon to the onions and shallots then remove from the heat and stir in the eggs. Toss thoroughly so the eggs thicken in the residual heat making a sauce that coats the pasta
  • STEP 6
    Heap mixture onto bowls, scatter the chives and low fat cheese on top and serve with a side salad

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