Ingredients

  • 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)

Instructions

  • 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.

Protein: 52.6g

Carbs: 53.4g

Fat: 9.4g

Calories: 495

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Veggie Fry-Up