- 1 cup wholewheat pasta
- 4 X free-range chicken breasts
- 2 T olive oil
- 2 chopped onions
- 200 g chopped asparagus
- 200 g chopped baby broccoli
- 1 pinch each of parsley, thyme, basil and cardamom (to season)
- 1 dollop fat-free yoghurt
Boil pasta until al dente.
In a pan, fry chicken breasts in olive oil until they start to colour.
Add chopped onions, asparagus and baby broccoli. Add more oil if necessary.
Cover and cook for 4 minutes, then remove from the heat.
Season and add a pinch each of parsley, thyme, basil and cardamom.
Toss with the pasta and serve with a dollop of fat-free yoghurt or cream, if desired.