Instructions

INGREDIENTS:  (Serves 1)
Handful basil
1 Garlic Clove
1tsp Rapeseed Oil
170g Chicken Breast (I used Musclefood)
60g Wholewheat Pasta
40g Frozen Peas
100g Yoghurt (I used Fage 0%)
Parmesan (optional)

 

RECIPE:
Finely chop the basil and set to one side.
Peal the garlic and set to one side.
Put the pasta onto boil.
Heat the rapeseed oil in a frying pan on a medium heat. Meanwhile dice the chicken breast into bite sized pieces.
Crush the garlic into the frying pan with the hot oil and cook for 1-2mins then add the diced chicken.
Once the chicken is starting to go golden add the chopped basil and a little salt and pepper.
When the pasta is almost done add the peas. Once they are both cooked, strain off the excess water and leave to one side.
When the chicken is cooked through and golden, dollop in the yoghurt. Then the pasta and pea mix and stir so the sauce coats it all.
Serve with a sprinkling of parmesan if you wish.

 

MACROS: (without parmesan)
Calories = 495kcal
Protein = 52.6g
Fat = 9.4g (Saturated fat = 2.2g)
Carbohydrates = 53.4g (Sugars = 12g)

 

TTH x

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