Herb pasta with chicken

Chives and parsley are the perfect combination as the grassy freshness from the parsley works well with the subtle onion flavour from the chives.
This is a light, summery recipe which is low in saturated fat and high in protein.

Serves: 4


  • 300 g Pasta shapes
  • 1 tbsp Olive oil
  • 300 g Boneless chicken breasts, cut into thin strips
  • 230 g Bunch asparagus, trimmed and cut into 3
  • 150 g Low fat cream cheese
  • 25 g Fresh living chives, snipped
  • 25 g Fresh living parsley, chopped


  1. Cook the pasta in boiling water for 10 minutes until tender, drain and return to the pan.
  2. Meanwhile, heat the oil in a large frying pan and fry the chicken and asparagus for 5 minutes, add the cream cheese and herbs with 75ml water and cook for 1 minute. 
  3. Stir into the pasta, season to taste and serve.

Cook’s Tip
Try using garlic and herb soft cheese for a quick garlicky flavour.

Nutritional Analysis (per serving)
Calories: 442Kcals; Saturated Fat: 3.8g Fat: 9.7g; Carbohydrate: 68.3g; Salt: 0.4g

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