CHICKEN AND MIXED PEPPER FETTUCCINE - Packed full of carbs and lean protein, this tasty chicken and

Serves: 2 - Preparation time: 2 mins - Cooking time: 8 mins

Ingredients

180 g fresh fettucine

1 tbsp olive oil

100 g pre-chopped mixed peppers

1 tsp pre-crushed garlic

100 ml chicken stock

4 tsp balsamic vinegar

2 tsp dried basil

25 g sun-dried tomatoes

Salt and black pepper

200 g pre-cooked chicken breast

2 tsp pre-grated Parmesan

Method

- In a large pot of lightly salted boiling water, cook the fresh fettuccine for five minutes, stirring periodically. Remember that fresh pasta cooks in roughly half the time of dried, otherwise you could end up with some rather unpalatable mush on your plate.

- Meanwhile, heat the oil in a pan and fry the pre-chopped pepper for three minutes, or until soft. Add the quick garlic, chicken stock (from a cube or fresh), balsamic vinegar, basil, sun-dried tomatoes, a pinch of salt and a grind of black pepper.

- Cut up the cooked chicken breast (if it didn’t come sliced already) and add it to the pan. Simmer gently for a few minutes until the chicken is warmed through.

- Drain fettuccine, add it to the chicken and peppers and mix thoroughly. Top with Parmesan cheese.

580 calories (Per serving) - 44 g protein - 66 g carbohydrates - 17 g fat (3 g saturated)

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