Pesto pasta salad with paprika chicken and bacon

This one is a fab lunch prep idea! Or a summers day dinner!

489 calories per serving - makes two portions

P: 45g C: 51g F: 11g

Ingredients

• 220g raw check breast- diced

• 1tsp smoked paprika

• 5g lazy garlic purée

• Salt and pepper

• 2 x smoked bacon medallions

• Approx 150g dried macaroni pasta. When cooked you want to weigh out 280g of cooked pasta

  
  

Sauce

• 30g pesto

• 100g fage 0% yoghurt (or supermarket own brand strained Greek yogurt)

• 30g lightest Philadelphia cream  cheese

• Salt and pepper

• 5g lazy garlic purée

Veggies

• 100g cucumber- cut into chunks

• 20g black pitta olives (Jarred)

• 6 x cherry vine tomatoes- halved

• 20g raw red onion- finely diced

Method

Boil pasta as per instructions

Season chicken in- paprika. Salt and pepper. Garlic purée. And pan fry on a low heat- I used a few sprays of 1 kcal spray (track separately) I fried on a higher heat to brown and seal the meat and then I reduced the heat and covered with a lid to allow it to cook through for 5-8 mins.

While your pasta and chicken are cooking.

Grill bacon and cut into chunks.

Prep veg.

And combine sauce ingredients in a bowl- fage, pesto, cream cheese, garlic purée, salad and pepper and mix.

Drain pasta- weigh out 280g. Combine pasta, veggies and bacon in one big bowl. Add pesto sauce and mix.

Divide into plate or containers and top with chicken! Done!

I think this would be lovely served with some rocket leaves too!