Serves 4
Directions
- 1Add diced chicken breast to a bowl.
- 2Add garam masala, smoked paprika, turmeric, salt and pepper.
- 3Add ginger, garlic and low fat greek yoghurt.
- 4Mix together and set aside.
- 5Add light butter, sliced onion, chopped tomatoes and cashew nut butter to a pan.
- 6Add garam masala, smoked paprika, turmeric, salt, pepper and yoghurt.
- 7Mix, let it cool for 5 minutes and blend until smooth.
- 8Cook chicken on medium heat.
- 9Cook elbow pasta.
- 10Add sauce on low heat.
- 11Add light cheese, mix on low heat for 1-2 min.
- 12Add drained pasta and mix.
Ingredients
- 550 g diced chicken breast
- 1 Tbsp garam masala
- 1 Tbsp smoked paprika
- 1 Tbsp turmeric
- salt
- pepper
- 5 g ginger
- 2 garlic cloves
- 90 g low fat greek yoghurt
- 15 g light butter
- 0.5 sliced onion
- 350 g chopped/diced tomatoes
- 10 g cashew nuts/cashew nut butter
- 1 Tbsp garam masala
- 1 Tbsp smoked paprika
- 1 Tbsp turmeric
- salt
- pepper
- 35 g low fat greek yoghurt
- 280 g elbow pasta
- 55 g light cheese
Equipment
bowlpanwooden spoonblenderpot
Tips
- Cashew nut butter is optional.
- Serve has 513 Calories, 55gC | 9gF | 49.5gP
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