Serve with salad for a perfect lunch on a sunny day
2 People
5 minutes
15 minutes
Equipment
- Bowl
- Stirring spoon
- Chopping board
- Sharp knife
- Airtight container
Ingredients
- 240g cooked pasta (100g dried pasta)
- 100g cooked chicken
- 40g tinned sweetcorn
- ½ red pepper
- 40g peas
- 80g low fat natural yoghurt
- Black pepper to season
Simple steps
- Cook the pasta and peas following the packet instructions.
- Chop the red pepper into small pieces.
- Carefully mix all the ingredients together in a bowl, making sure the pasta doesn’t get crushed or broken up.
- Pack into an airtight container and refrigerate until required.
Nutrition
Calories: 287
Protein: 24g
Fat: 3.6g
Saturated fat: 1g
Carbohydrates: 38.8g
Sugars: 5.9g
Salt: 87mg
Dietary fibre: 2.1g
Allergen information
Gluten
Wheat
Milk
