Ingredients (Serves 2)
- 2 chicken breast fillets
- 100g Rizopia gluten free brown rice pasta / or wholegrain spaghetti
- 8 cherry tomato’s, halved
- ½ onion, diced
- 3 cloves of garlic, crushed and finely diced
- 20ml extra virgin olive oil
- 20ml white wine vinegar
- 20g parmesan (grated)
- Salt & pepper
- 3 dsp Skyr plain yogurt
- 1 dsp crème fraiche
- 3tsp wholegrain mustard
- 1tbsp real honey
Ingredients (Serves 2)
- 2 chicken breast fillets
- 100g Rizopia gluten free brown rice pasta/ or wholegrain spaghetti
- 8 cherry tomato’s, halved
- ½ onion, diced
- 3 cloves of garlic, crushed and finely diced
- 20ml extra virgin olive oil
- 20ml white wine vinegar
- 20g parmesan (grated)
- Salt & pepper
- 3 dsp Skyr plain yogurt
- 1 dsp crème fraiche
- 3tsp wholegrain mustard
- 1tbsp real honey
Directions
- Pop the pasta in a pan of water, season with salt and pepper, bring to the boil then simmer for 10 minutes or until the pasta is aldente.
- Meanwhile, Slice the chicken into thin strips, add 10ml of the olive oil to a non-stick frying pan on medium heat and add in the chicken, seasoning with salt and pepper.
- Chuck in the onion after 2 minutes and cook for a further 2-3 minutes before adding the garlic and tomato’s for a final 2-3 minutes.
- Drain the pasta and put into a large saucepan.
- Add in the skyr, crème fraiche, wholegrain mustard and honey and stir in the chicken mixture.
- Add the remainder of the olive oil as well as the white wine vinegar
- Stir well and grate over some parmesan to serve