250g chicken breast
1 shallot diced
1 clove of garlic micro diced
8g olive oil
150g dry weight wholegrain pasta
60g cheddar grated
80g light Philadelphia
2 sprigs of thyme picked
1 tsp dried parsley
1 tsp smoked paprika
1/8 tsp nutmeg
Fresh black pepper & sea salt
Boil water and add sea salt and pasta cooking to the pack instructions.
Meanwhile, slice the chicken breast and preheat a non stick pan over medium, add the olive oil and chicken and cook for 2-3 minutes until the chicken is white through. Add the shallot and garlic and cook for 1-2 minutes. Add the paprika, thyme and parsley and cook the chicken through completely.
Drain the pasta, reserving 2 tbsp of water and add to the chicken along with the the cheese and the reserved water. Turn the pan to a low heat, stir the cheese through and add the light Philadelphia combining very well. Grate nutmeg and add a lot of black pepper.
Serves 2
612 calories
P:47 C:60 F:20 6g fibre
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