Ingredients:
4 large chicken breasts chopped
200 grams of pasta
Low Fat oil
2 teaspoons Dijon mustard
Lemon Juice
Tomato paste
100 grams of Chicken Stick
50 grams of balsamic vinegar
Tarragon
Salt & Pepper
400 grams of cherry tomatoes halved
20 pitted green olives
2 table spoons capers
Preparation:
Cook the pasta in boiling salted water until almost ready then rinse under water and leave to on side.
Using a food processor, blend low fat oil, water, vinegar, tomato paste, tarragon, lemon juice and mustard with salt and pepper to taste.
Add the cooked chicken to the pasta, along with the tomatoes, olives and capers. Toss the whole lot and serve with salad.
0 comments:
Post a Comment