BROCCOLI CHICKEN PASTA
Ingredients:
- 125g low calorie Slendier Pasta (fettuccine), well rinsed
- 150g White Meat boneless (Chicken breast / Turkey Breast/ Lean Lamb)
- 1 teaspoon extra virgin olive oil (7g)
- 1 tablespoon thyme
- 150g Greek yogurt
- 1 tablespoon sugar free syrup
- 50g canned corn
- 200g Broccoli Frozen
- 1 teaspoon mustard
- 10g mint leaves
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Method:
- Cook Pasta according to package instructions. Drain well.
- Meanwhile Boil the frozen Broccoli till soft and tender for approximately 2-3 minutes once done let it cool in ice water.
- Place a frying pan over high heat.
- Cut the chicken breast horizontally, so that four thinner fillets are created, and spread salt, pepper, 1 tablespoon thyme, and olive oil.
- Transfer into the hot frying pan and cook both sides for 3-4 minutes.
- In a bowl, add the yogurt, syrup, mustard, salt, pepper, and mix with a spoon then add the corn, and the thyme and mint finely chopped.
- Remove the chicken from the pan, cut it into strips, and add it to the bowl.
- Drain the pasta, add them to the bowl, and mix.
- Serve pasta with boiled broccoli, yoghurt sauce, and grilled chicken fillet and top with toasted sesame seeds.
Nutrition Facts:
- Calories: 530.3 Cal
- Protein: 56.5g
- Carbs: 36.4g
- Fat: 22.4g
