LOSE IT-04.2019

64 LOSE IT! VOLUME 30

YOUR 5 KEY

1. 500g butternut
   spaghetti


2. 3 chicken breast fillets


3. 125g home-made basil
   pesto


4. 2 spring onions, finely
   chopped


5. 100g ricotta cheese,
   plus extra to serve,
   crumbled

CHICKEN, PESTO, RICOTTA &

BUTTERNUT SPAGHETTI

SERVES 4

1. Cook the butternut spaghetti
   according to packet instructions
   and set aside.


2. Place the chicken breasts into
   a pot, cover with water and poach
   over a gentle heat until cooked
   through. Remove, drain and once
   cool enough to handle, shred.


3. In a bowl, mix together the
   pesto, spring onion and shredded
   chicken, season to taste. Toss with
   the butternut spaghetti and top
   with the crumbled ricotta cheese.


4. To serve: Serve warm with
   extra ricotta cheese.

Using only five

low-carb

ingredients and

a few basics,

meals can

become creative,

economical and

so tasty – perfect

for either a mid-

week dinner or a

Sunday lunch!

KEEP ON TRACK per serving

FAT 18G CARBS 18G PROTEIN 28G