Dean Edwards cooks up a spicy treat of pasta with a kick as one of his healthy lunches - delicious!
400g chicken breast goujons (mini fillets)
160g whole-wheat farfalle pasta (bow ties)
100g cherry tomatoes halved
20g pine nuts toasted
Large handful of fresh basil
½ garlic clove
½ chilli deseeded
Juice ½ lemon
1 tbs olive oil
1 tbs grated Parmesan cheese
1. Place the basil in a blender along with the toasted pinenuts, garlic, lemon juice, jalapeno and oil then blend until you have a smooth consistency, add the Parmesan cheese and stir through.
2. Cook the pasta in boiling salted water according to the packets instructions, drain and set aside.
3. Preheat a griddle pan then place on the goujons, cook for around 3-4 minutes per side or until cooked through.
Calories per serving:316
Fat per serving: 10.8g