Easy Chicken Parmigiana
Crispy crumbed chicken baked with tomato sauce and mozzarella, served with spaghetti for an easy weeknight dinner.
Creamy Bacon Pasta Salad
This creamy bacon pasta salad is made for warmer evenings when you want something easy but still satisfying. Crisp grilled bacon adds savoury depth, while green beans, spinach, cucumber, and spring onions keep it fresh and bright.
The lemon crème fraîche dressing lightly coats the lentil pasta so the whole dish feels balanced rather than heavy. It works well as a quick dinner or as part of a picnic-style spread.
Method
10m10m20m
- Preheat the grill to high. Arrange 150g cooking bacon on a grill tray and cook for 8 to 10 minutes, turning halfway, until very crisp and deep golden. Leave to cool slightly.
- Meanwhile cook 250g red lentil fusilli in a large pan of boiling water according to the pack instructions. Add 200g green beans for the final 3 minutes of cooking, then drain well.
- In a large bowl mix 125ml crème fraîche with 1 crushed garlic clove, the juice of 1/2 lemon, a pinch of salt, and black pepper to taste.
- Add the cooked pasta and green beans to the bowl along with 75g baby spinach, 1 portion sliced cucumber, and 4 finely sliced spring onions. Toss well so everything is evenly coated.
- Divide between plates or tip onto a serving platter, then crumble over the crisp bacon and serve.
Ingredients
- 1 small clove Garlic crushed
- Black Pepper, to taste
- 1 portion Cucumber deseeded and sliced
- 4 Spring onions finely sliced
- 125ml Crème Fraîche
- 75g Baby spinach washed
- Salt, to taste
- 250g Red Lentil Fusilli
- 200g Green beans frozen
- 150g Cooking Bacon meat finely sliced
- 1/2 Lemon juiced
Notes
Let the bacon cool slightly before crumbling so it stays crisp when scattered over the salad.
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