3 thick rashers streaky bacon or pancetta, diced small
1 tbsp garlic infused oil
1 tsp chopped chives
leftover turkey, chopped fairly small
2 handfuls, baby spinach leaves
2-3 tbsp lactose free double cream
salt and pepper
200-300g gluten free pasta, cooked according to packet instructions
Serves - 2
In a heavy frying pan fry the bacon or pancetta until just crispy.
Turn the heat down, then add the spinach and a splash of water and allow to bubble for a couple of minutes.
When the pan is almost dry again add the turkey, chives and garlic infused oil and heat through.
Add the lactose free cream and season well with salt and black pepper.
Allow to bubble until the lactose free cream has reduced a little and the sauce has a nice coating consistency.
Serve tossed with the cooked gluten free pasta, with plenty of fresh grated parmesan on the table.
Recipe adapted from: Good Food