Chicken pasta with cabbage and bacon recipe

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This recipe is a quick and tasty way to use up your leftover Sunday roast chicken. On a bed of pasta, it is perfectly complimented by crispy bacon and tender cabbage.

  • healthy
Serves4
SkillEasy
Preparation Time10 mins
Cooking Time15 mins
Total Time25 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories500 Kcal25%
By
published
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Roast chicken on a bed of pasta is perfectly complimented by crispy bacon and tender Savoy cabbage - the ideal weekday lunch!

Ingredients

  • 4 chicken breasts (with skin on)
  • 4tbsp olive oil
  • 250g (9oz) penne pasta
  • 150g (5½ oz) streaky bacon, sliced
  • ½ Savoy cabbage, shredded
  • 10 spring onions, thickly sliced
  • 3 sprigs tarragon

WEIGHT CONVERTER

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Method

  1. Preheat the oven to 220°C (425°F, gas mark 7). Season the chicken and drizzle with half the oil. Roast the meat, skin side up, for 15 mins.
  2. Meanwhile, cook the pasta according to the pack instructions. Fry the bacon in the remaining oil until crisp, then add the cabbage and spring onions and fry for a further 2 mins.
  3. Drain the pasta and toss with the bacon, vegetables, tarragon and chicken juices. Serve with the chicken on top.
Top Tip for making Chicken pasta with cabbage and bacon

Top tip: Use chicken fillets with skin still on, as this will ensure they are juicy and full of flavour when cooked.

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