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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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chicken, spinach, pasta Ingredients:
500 ml water |
230 ml milk |
2 tablespoons butter |
160 g tagliatelle alfredo |
120 g fresh baby spinach, coarsely chopped |
1/4 teaspoon black pepper |
500 g chicken breast, skinned, cooked, cut in bite-size pieces |
80 g diced roasted red peppers |
100 g plain yogurt, low fat |
15 g plain flour |
Directions:
1. Cook pasta al dente, drain.
2. Bring water, milk and butter to the boil in large saucepan over medium-high heat. Stir in pasta, spinach and black pepper. Reduce heat to medium. Cook 8 minutes or until pasta is tender, stirring occasionally.
3. Stir in chicken and red peppers; cook 2 minutes or until hot. Remove from heat. Stir in yoghurt.
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