Ingredients
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3/4 cup virtually fat free plain yogurt (200g)
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4 tablespoons lowest fat mayonnaise
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1 tablespoon korma curry powder
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1 teaspoon curry powder (you choose the heat)
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1 3/4 cups dry penne pasta (150g)
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1 red bell pepper
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1/2 cucumber
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4 spring onions
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1 handful fresh coriander (cilantro)
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1 cup baby plum tomato
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250 g cooked skinless chicken breasts (about 2 chicken breasts)
Instructions
- Put the yoghurt and mayonnaise in a bowl and stir in the korma and curry powder.
- Cook the pasta.
- Meanwhile, dice the chicken breast meat, red bell pepper, cucumber and tomatoes (if using them). Finely slice the spring onions.
- When the pasta is cooked, drain it thoroughly and pour cold water over it for a few minutes to cool it. Drain it again.
- Add the pasta, chicken and vegetables to the bowl and stir well. Season with salt and pepper if desired.
- Top with chopped fresh coriander/ cilantro (or if you like coriander as much as I do, mix some in, then sprinkle some more over the top)!