Low-fat chicken pasta recipe

Ingredients (4 Servings)

• 500gm chicken breast fillets
• 375gm dried spaghetti pasta
• 100g baby spinach
• 250g cherry tomatoes
• 2 tablespoons chopped fresh chives
• 1 tablespoon olive oil
• 375ml can Carnation Light & Milk
• 2 garlic cloves, thinly sliced
• 2 teaspoons fresh thyme leaves
• 1/2 cup finely grated parmesan cheese

Directions

• Cook spaghetti in a large saucepan of boiling water, following packet directions, until tender. Drain. Return to pan. Cover to keep warm.
• Meanwhile, heat half the oil in a large frying pan over medium-high heat. Cook chicken for 5 to 7 minutes each side or until browned and cooked through. Transfer to a board. Thinly slice. Cover to keep warm.
• Heat remaining oil in pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add tomatoes. Cook for 2 minutes or until tomatoes have just softened. Add evaporated milk, thyme and chives. Season with pepper. Bring to the boil. Remove from heat. Add chicken, spinach and milk mixture to pasta.
• Toss to combine. Top with parmesan. Serve.

Nutrition

Per serving

• Calories:-3000
• Iron:-0.2g
• Carbohydrates:-70g
• Fibre:-5g
• Protein:-50g
• Fat:-10g
• Sodium:-0.3g