Ingredients
- 85g pasta shapes
- ½ red pepper, chopped
- handful halved cherry tomatoes
- 1 cooked chicken breast
- 1 tbsp basil pesto
- 2 tbsp low-fat crème fraîche
Method
-
Cook the pasta following
pack instructions. Meanwhile, mix the red pepper with the cherry tomatoes and chicken.
Mix the pesto and crème fraîche. Drain the pasta, then stir it through. Toss through the
veg and chicken and eat immediately,
or pack into a container for lunch.
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