A lot of low fat pasta meals are pretty insipid affairs – bland tomato sauce and a few flakes of tuna, but here’s something that’s a real treat: a low fat lemon chicken pasta recipe that manages to have a really punchy flavour while only being 477calories per portion.
This recipe is enough to serve 2 people.
- 2 boneless, skinless chicken breasts
- 200g pasta – we like fusilli, but you can use whatever you like
- 50g frozen peas
- 1 sliced pepper
- cherry tomatoes, cut in half
- 25g non fat cream cheese
- 25g grated Parmesan cheese
- 250ml chicken stock
- 2 cloves garlic
- 1 teaspoon grated lemon zest
- Salt and pepper to taste
- Olive oil
Start cooking your pasta in boiling water with salt and a splash of oil to prevent it sticking in the pan.
Heat a frying pan with some olive oil in it. When the oil is hot, add the chopped garlic, and then your sliced chicken. When the chicken is cooked on the outside, add the frozen peas, sliced pepper, and cherry tomatoes, and continue to cook for a couple of minutes before emptying the chicken and veg from the pan and putting aside.
Using the same pan, mix the cream cheese, lemon zest, and chicken stock together and cook over a high heat for about 2 minutes, whisking constantly to get a smooth sauce for your pasta.
drain your pasta once it is cooked to your taste.
Once your sauce is properly mixed, add the pasta, chicken and vegetables, to the pan with the sauce, and mix together before seasoning with the salt and pepper, and sprinkling with parmesan cheese to serve.