Foodie Friday – Veggie Loaded Pesto Pasta

So, it’s Friday again and a new month! Can you believe that we are in March already?!

I have a confession to make, I love carbs! Especially pasta. It’s the one thing we are told to avoid when we’re trying to be healthy or lose weight. When I was losing weight carbs didn’t really seem much of a problem for me. I think a lot of it comes down to what you add to your pasta to make it taste nice. Years ago I would have thought nothing of adding a sauce out of a jar or tub to my pasta, but making your own sauce is really quick and easy and often more tasty.

The recipe I’m sharing today only took me about 15 minutes to make – probably quicker than going and getting take away!  It’s also really tasty.

Ingredients:

Pasta (measure out as much as you want, as I explained in a previous post I use a couple of handfuls per person)
Reduced fat green pesto
Fat free natural yogurt
Chicken
Pepper
Red onion
Broccoli
Spinach
Fry Light spray

Boil the pasta for 10 minutes. Add the broccoli to the boiling water after 5 minutes and cook with the pasta. While this is cooking cut up the pepper, red onion and chicken. Fry using the Fry Light spray. I use cooked chicken and fry until lightly browned.

Once your pasta and broccoli are cooked drain and return to the pan. Add the chicken, peppers, red onion and spinach and return to the heat. Add a tablespoon of green pesto and stir well ensuring an even coating.

Remove from the heat and allow to stand for a minute before adding the yogurt. I normally add a couple of teaspoons, but this depends on how many people I’m cooking for. Mix well. Also, don’t add the yogurt when the pan is over the heat as the yogurt will curdle. Not appetising at all!

Pop back on the heat for a few minutes, and then you’re done.

Serve and enjoy!

xxx
 
Photograph taken by me
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