Slimming World Creamy Chicken and Red Pepper Pasta Recipe
This is a yummy rich and creamy pasta recipe using chicken and red peppers. Great for a slimming world dieter as it's syn free and filling. Makes the perfect evening meal or as a fresh summertime light lunch. All our family has enjoyed it
Ingredients
- 300 g dried pasta
- 4 chicken breasts remove any visible fat and dice into chunks
- 1 whole red pepper de-seeded and diced
- 1 cup frozen peas
- 120 ml quark
- 70 ml fat free yogurt
- 120 g grated parmesan or 120g grated cheddar optional if your using your HEX A or going to syn it
- 1 tsp Garlic Salt
- 1 tsp Dried Parsley
- Frylight
- additional salt and pepper to taste
Instructions
- Place your pasta on to boil and spray a frying pan with frylight add the chicken and pepper to the pan and cook until the chicken cooked through (usually around 10 minutes)
- Remove from the heat and allow to sit for a few minutes to allow it to cool and to release any final red pepper juices (there is a reason I promise)
- Add the peas to your pasta pot so they can cook for the last 2 minutes or so
- In a bowl mix together your quark, yogurt, garlic salt, parsley and cheese if using any
- Add the chicken and peppers and all the juice that has come off them, mixing well into your creamy sauce mix
- Drain your pasta and peas and either allow them to cool slightly or fun them under a bit of cold water
- Add your pasta to your creamy chicken mix, pile on a speedy side salad and enjoy
Notes
I like this dish cooled but you can just as easily have it hot if you would rather. I just find quark lends itself better to cold pasta dishes.