CHICKEN AND VEGETABLE PASTA

CHICKEN AND VEGETABLE PASTA

Serves 4

0.5 Syn per serving

2 cups of small pasta shapes
2 level tbsp. sun-dried tomato paste - Nando's with Basil Peri Peri is 1 Syn per tbsp.
400g skinless chicken breast, cut into strips
One and a half tsp. of any Italian seasoning, or dried mixed herbs
Chopped mushrooms - amount, to taste
4 large tomatoes, chopped
Frozen peas or peas and sweetcorn, to taste
Large handful of baby spinach leaves

Cook the pasta until tender. Drain and toss in the pesto, then set aside.
Spray a non-stick frying pan with Frylight. Toss the chicken strips in the Italian seasoning and cook until lightly golden and cooked through. Add to the pasta.
Re-spray the pan and cook the vegetables, minus the spinach, until lightly cooked through.
Return the chicken and pasta to the pan. Add the spinach and heat through, until the spinach wilts.
Adjust seasoning, if necessary.

Love this with HEX Parmesan shavings sprinkled over.

I sometimes add more pesto and just alter the Syns. This is one of those recipes you can quickly throw together after work but that still tastes good.