Ingredients
Serves 1
50g dried pasta, such as rigatoni, penne, or fusilli
40g frozen peas
1 tsp olive oil
1/2 onion, peeled and diced
135g skinless chicken breast, sliced into strips
2 tsp cajun seasoning
40g yoghurt, such as Greek, natural or soya
Salt and pepper
Total time: 20 minutes
Method
Cook the pasta in a pan of salted, boiling water according to the packet instructions, adding in the peas for the last couple of minutes. Drain the pasta and peas, reserving a little of the cooking water.
Meanwhile heat the oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes until softened. Add the chicken and cajun seasoning and cook for 5 minutes, or until the chicken is cooked through.
Add the cooked pasta and peas to the pan then stir through the quark, along with a splash of the reserved cooking water to loosen the sauce. Give everything a good mix, season to taste and tuck in.
Tips
This works well as a pasta salad on the go; just leave it to cool completely and pop it in a Tupperware. Stored in an airtight container, it will keep in the fridge for 3-4 days.
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