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Pesto chicken880x400

Serves 2

15 min


Basil Pesto
2 tbsp
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Chicken Breast
250 g sliced into 1cm strips
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Cream Cheese
50 g light
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160 g sliced
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Rapeseed Oil
1 tbsp
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Roma Penne Wholewheat 500g
100 g
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Yellow Pepper
1 - sliced
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  1. To a pot of hot water, add the spaghetti.  Bring to boil and reduce to simmer until cooked.
  2. Place oil in a wok over medium to high heat.
  3. Add chicken and cook for 2 - 5 minutes.
  4. Add pesto and cream cheese and stir until chicken is covered.
  5. Now add peppers and mushroom and continue to stir occasionally until the chicken is cooked through.



Serve the chicken mixture over the cooked spaghetti with the side salad.


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