A creamy comfort food and fabulously fresh for a big, cheesy, and (yes!) healthy serving of Chicken Pesto Pasta!

Serves: 4

Ingredients

Chicken Breast Fillets: 4 skinless boneless

Whole Wheat Pasta: 3 cups

Pesto Sauce: 3 tbsp

Mozzarella: 100g

Cherry Tomatoes: 12 halved

Greek Yogurt: 4 tbsp

Spinach: 150g

Chilli Flakes: add to your taste

Instructions

1. Cook the pasta as per instructions. Drain and reserve some of the pasta cooking liquid. Pour the drained pasta right back into the pot you used to cook it.
2. Cut the chicken into bite sized pieces and saute in a frying pan for 3-4 minutes.
3. Combine the pesto and greek yogurt.
4. Stir the pesto mixture together with the pasta.
5. Stir in the chicken, tomatoes, and red pepper flakes.
6. Layer the pasta, spinach and cheese together in the baking dish.
7. Bake at 190 degrees C for 20 to 25 minutes.
8. Sprinkle with more basil and more cheese, then ENJOY!