One of my favourites and only takes 20-25 mintes to make. Perfect weeknight dinner.
Ingredients:
600g chicken breast, diced
200g penne pasta (uncooked)
1 jar light pesto sauce (roughly 100g)
Sun-dried tomatoes (roughly 3-4 per portion)
Handful cherry tomatoes
4 tbsp light cream cheese
1 tbsp extra virgin olive oil
Parmesan cheese to sprinkle on top
Method:
Heat oil in a frying pan over a medium heat and add the diced chicken.
In a pot, add the penne pasta and boil until fully cooked - al dente.
Meanwhile, once the chicken is almost cooked, add the tomatoes and pesto sauce. Mixing thoroughly before adding in the cream cheese and continue to mix through!
Once fully cooked, add a tbsp of the pasta water into the chicken pesto and add the pasta, mixing together.
Serve with a season of black pepper and grate some fresh parmesan over the top.
Makes 4 portions.
Nutritional Info:
Calories: 558
Protein: 47g
Carbs: 47g
Fat: 20g
Fibre: 5.4g
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