Pepper chicken pasta

Nothing more comforting than a big bowl of pasta on this horrible evening. With half Greek yoghurt and half Philadelphia cheese it is a slightly healthier version also. 


3 x chicken breasts sliced

150g pasta

1 tablespoon coarse black pepper

1 tablespoon Greek yoghurt

1 tablespoon Philadelphia cheese

1 tablespoon Worcester sauce

1 teaspoon coconut oil


Bring a pot of water to boil and add your pasta. Cook for 10 minutes until al dente. 

Meanwhile heat a pan and add your coconut oil. Add your chicken breast and half tablespoon pepper. Through. Add your Worcester sauce and stir. Add 2 tablespoons of your pasta water.

Drain your pasta and add it to the pan with your chicken. Stir in both your Philadelphia and Greek yoghurt and mix well. Add in your other other half tablespoon pepper and allow to settle for 5-10 minutes off the heat. 




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