Here’s tonights yummy dinner, served 2 ways. Since my 5yr old had footy training it was late eating tea (well anything past 6pm is late for us). I dont eat too much pasta so decided to think outside the square for me. I kept a little chicken and sauce back and mixed them togther and served mine on a bed of baby spinach while i served the kids as normal with penne pasta. What a big hit with the kids and my 2 fussiest eaters (my boys who are 5 and 12 years old) loved it and ate it all! My 12yr old son isnt too keen on lemon but loved this creamy sauce as it wasnt an over powering flavour, its there but it all works so well together. Great for lunch or dinner and great served both ways.
Lemon & Basil Chicken Pasta
Wholemeal Penne pasta (I used around 3/4 a packet) and it serves approx 6-8
- 4 chicken breasts (I have cooked this with 2 and for me and the kids it seemed a good amount)
- 1 tbsp. dried basil
- Juice of 1/2 a lemon
- 1 cup non-fat Greek yogurt (or natural yoghurt)
- 2 tbsp. fresh lemon zest
- 2 tbsp. fresh lemon juice
- 1/2 cup fresh, finely chopped basil
- 1 cup grated parmesan cheese
- 1 tsp. onion powder
- 2 tsp. garlic powder
- Salt to taste
- 1/2 cup low sodium chicken stock
- toasted almonds chopped (optional) to serve
- extra parmesan (optional) to serve
Cook pasta in salted water, chop chicken breast into cubes and coat in lemon and basil and spray a non stick frypan and fry chicken until cooked. Drain pasta and put back in saucepan, add back to heat when chicken is ready.
Mix all sauce ingredients together except the chicken stock. When chicken is cooked add to drained pasta then add yoghurt sauce and mix thoroughly and is nice and warm through. Slowly add the chicken stock to the pot, stirring constantly until the sauce reaches a consistency you like. If you require more than 1/2 a cup then add a little more. I found 1/2 a cup was enough. Top with almonds and parmesan cheese and you have yourself a delicious meal!
1 serving = 1 cup
Total Fat: 6 gm
Protein: 26 gm
Nutritional value is not 100% accurate.
Recipe adapted from: www.thegraciouspantry.com