This is my favourite ever pasta dish! With the original recipe I used to use a whole tub of creme fraiche and jar of pesto… Ofcourse this version has been adapted to be slimming world friendly and is just as yummy if not nicer!
For two people you will need:
1 Large Chicken Breast
Half a punnet of Mushrooms
Pasta (usually around two large handfuls)
2 tbsp Red Pesto
150g Philadelphia Light
First thing I do is boil the kettle! Then slice the chicken and peppers, quarter the mushrooms and measure out the pesto and Philly ready.
Heat a frying pan on a high heat and add the boiling water to another pan on a high heat with a large pinch of salt.
Then fry the chicken and add the pasta to the water. Try not to move the chicken too much you want it to brown nicely!
One the chicken is nicely browned add the peppers and mushrooms to the pan and fry for a few minutes.
After a few minutes add some water from the pasta
The pasta should be cooked by now, make sure you check it! Then drain it off and add it to the frying pan along with the pesto and cream cheese
Turn the heat down and give it a good mix, you may want to add a bit more water!
This makes two decent sized portions and is lovely cold as leftovers for lunch!
For any slimming worlders, the pesto used is from Aldi and works out at 2 Syns per tbsp and you can use 75g of Philly light as healthy A choice.