1 lean bacon rasher
2 skinless and boneless chicken fillets
200g mushrooms
2 garlic cloves
100g wholewheat penne pasta
1 tablespoon rapeseed oil
1 teaspoon dried chilli flakes
125g light cream cheese
200g baby spinach leaves
salt (optional) and freshly ground black pepper
Cut the bacon rasher into small pieces. Dice the chicken into small pieces. Cut the mushrooms into thin slices. Peel and crush the garlic.
Cook the penne in a pan of boiling water with a pinch of salt (optional) and cook for 10-12 minutes or according to packet instructions.
Meanwhile, heat a large non-stick frying pan over a medium heat. Add the oil and add the bacon and chicken. Season lightly with salt (optional) and pepper and saute for 2-3 minutes until the chicken is sealed and lightly golden.
Tip in the mushrooms and then stir in the garlic and chill flakes. Continue to saute for another 2-3 minutes until the mushrooms are tender. Fold in the cream cheese until evenly combined. Add the spinach, then cover with a lid and leave for 1 minute to wilt.
Drain the penne in a colander in the sink, reserving half a teacup of the pasta water and return to the pan. Fold in the creamy chicken mixture, adding a little of the reserved pasta water if necessary to make a smooth creamy sauce.
Divide the creamy chicken and mushroom pasta into bowls and add a good grinding of black pepper to serve.
