24/08/2026
Chicken, Bacon & Brocolli Pasta
My version of it uses some reduced fat ingredients, however it can be chopped and changed to suit.
Macros
Protein 51.8g
Carbs 72.5g
Fat 16g
Calories 513
Ingredients
280g penne (uncooked weight)
2 large chicken breasts, diced
8 reduced fat bacon medallions, diced
20g light butter
3 cloves of garlic (or 2 tsp lazy garlic)
1 white onion, diced
280g brocolli, whole
160g frozen peas
150g reduced fat garlic & herb soft cheese
60ml single cream
1 chicken stock pot
salt & pepper to taste
Optional
Boursin cheese/Blue cheese
Chicken salt
Method
• Add stock pot and salt to water and bring to the boil
• Add whole brocolli head to the water and boil for 8 minutes
• Remove brocolli and add peas for 2 minutes. Cut up brocolli to the desired size, I prefer to leave mine chunky.
• Remove peas and add pasta to the same water. When pasta is al dente, drain and save half a cup of pasta water.
• Sautee bacon in the butter. When cooked, add the onions and garlic, and cook until the onion is translucent.
• Add the chicken, cook through and season to taste. I used chicken salt, but normal salt is fine as well.
• Add the cooked brocolli, peas and pasta and stir to combine.
• In a seperate bowl, combine the soft cheese, cream and a little of the reserved pasta water.
• Add soft cheese mixture to the pot and stir until ingredients are fully coated. Use reserved pasta water if you want more sauce.
• Top with boursin or blue cheese if using and enjoy.
