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Buffalo Chicken Pasta

Ingredients

  • 60 g pasta (wholewheat for fibre)
  • 1 small chicken breast (~130 g)
  • 1 tsp olive oil
  • 100 ml skimmed milk
  • 50 g reduced-fat feta
  • 50 g Philadelphia Light
  • 5 cherry tomatoes, halved
  • 30 g hot sauce (Frank’s or Aldi Buffalo)
  • 1 tsp mixed dried oregano, paprika & garlic powder
  • 1 sprig fresh chives, chopped
Serves: 1
Calories: 545 per Serving

How to preprare

  1. Cook pasta in boiling salted water until al dente.
  2. Heat olive oil in a pan and cook chicken until golden and fully cooked through. Slice or dice.
  3. In a separate pan, gently heat feta, milk, Philadelphia, and hot sauce until smooth and creamy.
  4. Stir in seasoning, cherry tomatoes, and chives.
  5. Add cooked chicken and drained pasta to the sauce. Toss well to coat.
  6. Serve immediately.

Note

Creamy, spicy, and filling. Swap feta for extra Philadelphia Light to cut calories. Add spinach or peppers for extra veg and fibre.

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