Ok this is a new lunchtime favorite of mine using left over cooked chicken, if you dont have left over chicken I have marinated the chicken in pesto and baked then added to the recipe.

  •  3 x Chicken Breast Cooked (approx 600g)
  • 50g  Total 0% Greek Yoghurt
  • 40 gram, Wild Fennel Tomato Pesto
  • 100g, Fine  GreenTrimmed Beans (Green Beans)
  • 100 g, Cherry Tomato
  • 100 g, Wholemeal Penne Pasta
  • Half Grated Carrot
  1. Place pan of water on hob to boil, once boiled add the pasta in, 5 mins before the pasta is cooked add the green beans in to cook.
  2. Drain and leave to cool
  3. In a seperate boil mix the greek yoghurt & pesto
  4. Slice cherry tomatoes in half and grate the carrot.
  5. Add the vegetables to the greek yoghurt and pesto mix, stir well.
  6. Add the pasta, green beans and cooked chicken
  7. Stir thoroughly and serve.

Total Meal: Serves 3.0 l Calories 356 l Protein 51 g l Total Fat 4 g l Carbohydrate 26g (Dietary Fiber 4g, Sugars 3g)

Advertisements