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Recipe Instructions

Cook the pasta in a medium saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/3 cup (80ml) of cooking liquid.

Meanwhile, heat oil in a large saucepan over medium-high heat. Add the bacon and cook, stirring, for 5 mins or until crisp. Add the chicken and peas and cook, stirring, for 3 mins or until heated through.

Add the dip, pasta and reserved cooking liquid to the chicken mixture in the pan. Toss until well combined and heated through. Sprinkle with parsley and season.

Recipe Ingredient

375g penne

18.20 gm olive oil

4 bacon rashers, chopped

500.00 ml shredded roast chicken

120g pea

2 x 180g tubs Warming Leek & Bacon dip

40.00 ml chopped flat-leaf parsley

Cook Time


Prep Time


Total Time



198.30 calories

39.7 grams fat

16.7 grams saturated fat

79.4 grams carbohydrates

6.3 grams sugar

36.6 grams protein

62.7 milligrams cholesterol

936.2 milligrams sodium


Recipe Category



Bacon, chicken, egg allergy, gluten allergy, leek, milk allergy, pasta, peanut allergy, peas, sesame allergy, soy allergy, tree nut allergy, wheat allergy, comfort food, family friendly, hearty, indulgent, homemade, weeknight, dinner, spring, autumn, winter, savoury, easy dinner


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