Creamy pesto pasta
11 points per portion
Serves 2
Adapted from an old WW cook book called Delicious
Ingredients
240g mini chicken fillets
2 cloves garlic, thinly sliced
4 spring onions, thinly sliced ( I had no spring onions so added a small thinly sliced red onion!)
75g fat free creme fraiche
2 tbsps green Pesto (recipe says red and actually red is only 3points where green is 4 for the 2 tbsps)
75g pepper dew peppers, sliced
100ml chicken stick, made with a stock cube
Freshly ground pepper
It would look more vibrant if I had spring onions!
Method
1. Bring a large pan of salted water to the boil and add the pasta. Cook according to instructions.
2. Heat a large saucepan and spray with oil, add the chicken and cook for 5 minutes, stirring. Add the garlic and spring onions and cook for a further 3 minutes.
3. Add the pesto, creme fraiche, peppers and stock. Drain the pasta and add to the pan and coat.
And that's it!
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