Chicken Pesto Pasta
350g chicken breast/fillet
260g of tagliatelle pasta
1 clove of garlic
Handful of basil leaves
1 tbsp. of oregano
1 tbsp. of olive oil
30g of parmigiana cheese
300g of natural yogurt
Dash of Sea Salt
Add pasta and boiling water to a large saucepan and cook for approximately 12 minutes.
On a frying pan, heat the olive oil on medium heat for 2-3 minutes. Add the garlic and heat until softened.
Add the chicken to the frying pan, seasoned with salt and oregano, and cook for approximately 6-8 minutes.
Add the pesto and basil leaves to the pan and stir for 2 minutes to coat the chicken.
Add the pasta to the frying pan and stir frequently so the pasta doesn't stick together.
Add the natural yogurt to the pan and cook on low heat for 1-2 minutes, stirring frequently until you have a creamy mixture. If left for too long or on high heat, the yogurt will curdle.
Add half of the parmigiana cheese (15g) to the pan and leave on low heat for another 1-2 minutes.
Serve by adding the remainder of the parmigiana cheese (15g) and some basil leaves.
Recipe makes 4 portions.
Nutritional Information Per Portion (recipe makes 4 portions):