ingredients
- 2 large chicken breast
- chips
- 2 tsp of peri peri seasoning
1 tsp fajita seasoning
dice an onion
red pepper
Two chicken stock cubes
garlic
tomato puree
pasta
75g primula cheese
I fried two large chicken breasts with Frylight and 2 tsp of peri-peri seasoning, 1 tsp of fajita seasoning, and diced onion and chucked that in with a sliced red pepper. Once cooked, add two chicken stock cubes with 200ml boiling water, some garlic, and a tsp of tomato puree. I also put the chilli seeds into the sauce.
You will also need to add 75g of light Primula cheese. This makes four portions, so it's a quarter of your hex allowance for the creamy pasta. Add the pasta and mix. Serve and top with some reduced-fat halloumi
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