240 g, fettucine
fresh red chilli
1 whole, deseeded, thinly sliced
125 g, chopped
400 g, button variety, thinly sliced
2 clove(s), crushed
reduced-fat evaporated milk
½ cup(s), (125ml)
chicken stock cube
1 individual, to make 250ml of stock
fresh flat-leaf parsley
1 x 3 second spray(s)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions or until just tender. Drain and return to the pan to keep warm.
- Meanwhile, lightly spray a large non-stick frying pan with oil. Heat over medium-high heat and cook chilli, stirring occasionally, for 2 minutes, or until lightly browned. Transfer to a small bowl.
- Cook bacon in same pan, stirring, for 3-4 minutes, or until lightly browned. Transfer to a bowl. Add mushroom and garlic to pan and cook, stirring occasionally, for 5 minutes, or until lightly browned. Return bacon to pan. Add milk and stock and bring to the boil. Season with salt and pepper.
- Add mushroom sauce to pasta and toss to coat. Top with parsley and chilli to serve.