So as I promised with my Foodie Penpals post, I used the ingredients I was sent to make a version of the recipe included in my parcel. I didn’t follow it completely because I didn’t have the prawns it lists and I don’t like sugar snap peas too much. I also ‘slimmed’ it down diet style 🙂
Lime Chilli Chicken – Serves 2
1 Chicken breast – diced
1 Large garlic clove – finely chopped
1 Chilli – finely chopped
2 Peppers – diced
Handful of fresh basil
For the dressing
2 tbs Virtually fat free creme fraiche
Zest and juice of 2 limes
Spray a wok or large frying pan with fry light and cook the garlic and chilli for a few minutes to soften. Add the chicken for a further 10 minutes before adding the peppers and cook until the chicken is no longer pink inside and the peppers are soft.
Prepare the spaghetti according to the packet instructions, once cooked drain well and toss in the frying pan with the chicken and peppers.
Mix the ingredients for the dressing and serve drizzled on top of the chicken and spaghetti. (This is the point where I took the photo but I mixed the dressing in to form a light sauce on the spaghetti)
Weight Watchers – 9 Pro Points
The lime of the dressing makes this a really light and refreshing tasting meal, even my partner enjoyed it! I’m definitely going to try a slimmed down carbonara to use up the creme fraiche.
Completely on another level when it comes to the diet, I have been invited to sample the food and drink of The Restaurant Bar and Grill in Manchester on Sunday evening. Very excited and my ‘try’ of the week sorted 🙂 Keep your eyes out for it and, as always, let me know if you think of something I should try out.