Chicken Pesto Pasta

Ingredients:

• 350g chicken breast/fillet

• 260g of tagliatelle pasta

• 100g pesto

• 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

Method:

• 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):

• Calories: 517kcal

• Protein: 41g

• Carbohydrate: 50g

• Fat: 17g