Chicken Bacon, Lettuce, and Tomato Penne

5 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 15 min
430 calories/serving

Ingredients

5.7 oz penne rigate 2 cups
22 mini-tomatoes (cherry, miniature or grape) 1 1/2 cup
1 tbsp olive oil 0.5 fl.oz
2 slices chicken bacon, chopped 1.5 oz
1/2 bunch arugula 2.7 oz
1.8 oz feta cheese, crumbled
1 pinch salt [optional]
ground pepper to taste [optional]
2 tsp Parmesan cheese [optional] 0.1 oz

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Preheat the oven to 230°C /450°F.
  2. To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
  3. Lay the mini-tomatoes on an ovenproof dish. Pour in the oil then coat the tomatoes thoroughly with it. Bake 5-7 min, until the skins split open.
  4. Meanwhile, chop the bacon and sauté the pieces in a nonstick pan over medium heat until they are crispy, then drain them on a paper towel. Rinse and dry the arugula, remove and discard the stems, then set the leaves aside.
  5. Transfer the baked tomatoes and juices to the pan, add the crumbled cheese and put the bacon pieces back into the pan. Pour the drained penne into the pan, add the arugula and toss well. Add pepper to taste, grated parmesan and serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (310 g)

Amount

% Daily Value

Calories

430

Fat

14 g

21 %

Saturated 5.3 g
+ Trans 0 g

26 %

Cholesterol

30 mg

Sodium

630 mg

26 %

Carbohydrate

61 g

20 %

Fibre

4 g

17 %

Sugars

4 g

Net Carbs

57 g

Protein

16 g

Vitamin A

29 %

Vitamin C

16 %

Calcium

15 %

Iron

12 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Manganese, Selenium, Vitamin A, Vitamin K
Good source of  :
Calcium, Fibre, Folacin, Magnesium, Niacin, Phosphorus, Vitamin B12, Vitamin B2, Zinc
Source of  :
Copper, Iron, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B6, Vitamin C, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables ½
Meat and Alternatives ½
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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5 Reviews (5 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Main courses/Entrées | High Fibre | High Calcium | Halal

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