Step 1 Cook pasta according to packet instructions. Drain and return to saucepan.
Step 2 Meanwhile, place a medium-sized frying pan over medium heat and spray with oil. Cook onion and bacon, stirring occasionally, for 5 minutes, or until onion is soft (cover with a lid to prevent onion burning). Add mushrooms, chicken and garlic. Cook over high heat, stirring, for 5 minutes or until mushrooms are tender and chicken is cooked through.
Step 3 Add peas, stir and cook for 1–2 minutes. Combine cornflour with evaporated milk and gradually add to saucepan. Cook, stirring for 2 minutes, or until sauce boils and thickens. Stir in cream and heat through. Add mushroom sauce mixture to pasta and toss until combined. Sprinkle with parsley to serve.
What we did
Used trimmed 97% fat-free short-cut bacon
Replaced oil with cooking oil spray
Used evaporated skim milk and light cooking cream to make a low-fat yet creamy sauce
Used chicken breast instead of thigh
Added extra vegies
Original version per serve
3786kJ/906cal, protein 41.6g, total fat 60.2g, sat fat 30.9g, carbs 46.0g, sugars 2.7g, fibre 2.8g, sodium 1269mg, calcium 76mg, iron 2.5mg
Save 1504kJ, 49.4g fat, 26.4g sat fat, 770mg sodium
Plus, gain fibre, calcium and iron!