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Creamy Bacon Tagliatelle


4.5 syns per portion on Slimming World

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Rate this recipe 4.1/5 (26 Votes)


  • 1 sachet of Knorr Chicken & Leek Soup
  • 1 red pepper
  • chopped
  • 4 slices of bacon
  • chopped
  • several mushrooms
  • sliced
  • 1 large clove of garlic
  • crushed
  • salt & black pepper
  • half a packet of tagliatelle nests
  • 3/4 pint of cold water


servings 3
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Budget Friendly


Step 1

Add a little water to a large saucepan and heat. Add the garlic into the pan and stir. Stir in the chopped bacon and cook over a medium to high heat for several minutes. If pan dries out & bacon starts to stick, add a touch more water.

Step 2

Add the red pepper and mushrooms to the pan. Cook for a few minutes over a medium until beginning to soften. In the meantime, fill a kettle and bring to the boil.

Step 3

Empty the soup powder into the pan, followed by the water. Turn the heat up to high and stir for a few minutes until the mixture thickens considerably.

Step 4

Meanwhile, cook the tagliatelle in the salted boiling water according to the packet instructions.

Step 5

Whilst waiting for the pasta to cook, season the thcikened sauce with lots of black pepper and a touch of salt, if needed and simmer the mixture over a low heat.

Step 6

When the pasta is cooked, serve with the sauce and garlic bread.

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Creamy Bacon Tagliatelle Chicken & Bacon Creamy Pasta