Ingredients

Source

Directions

1. Heat grill to high. Put the chicken onto a roasting tray, coat with the oil, season, then grill for about 12 mins, turning halfway through the cooking time.

2. Meanwhile, boil the pasta, adding the beans for the final 3 mins, then drain, reserving 150 ml of the cooking water.

3. Shred the cooked chicken and put into the pasta pan with the creme fraiche, lemon juice, 4 tbsp Parmesan and the reserved cooking water. Heat gently, season to taste, then stir in the parsley and pasta. Serve sprinkled with the remaining Parmesan.

:PREP 5 mins
:COOK 15 mins
:Good for you, low fat
:PER SERVING 524 kcalories, protein 50g, carbohydrate 62g fat 10 g, saturated fat 5g fibre 5g sugar 2g salt 0.47g

NEED TO USE UP SOME HAM HAM & PEA TAGLIATELLE: Cook the pasta as above, adding 175g frozen peas to the water instead of the beans. Shred 160g pack ham and place in the pan, following the same method of making the sauce and adding the pasta as before.

=====

Ingredients

Source

Directions

1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

2. Cover and cook on low-heat setting for 5 to 6 hours or on highheat setting for 2-1/2 to 3 hours.

3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

: Prep: 20 minutes
: Cook: 5 to 6 hours (low), plus 1 hour, or 2 1/2 to 3 hours (high), plus 45 minutes

* 1 Tbsp butter or margarine 1 Tbsp all-purpose flour 1/8 tsp salt Dash pepper 3/4 cup milk

Follow the rest of the recipe for the soup as directed. The only thing that I changed aside from making the white sauce from scratch (which was not hard at all).

=====