47g protein, 9g fat, 58g carbs
5g organic butter, ghee or coconut oil
60g red onion, finely chopped
130g fresh chicken breast, diced
(or use a vegetarian chicken replacement)
100g yellow bell pepper, finely chopped
1 garlic clove, finely chopped
1/2 tsp Italian seasoning
200g tinned chopped tomatoes
50g tagliatelle pasta
1) Melt the butter, ghee or oil in a non stick frying pan. Add the onion and sauté gently until soft. Add the chicken and cook for 6 minutes, stirring frequently, until brown on all sides.
2) dd the pepper and cook for 2-3 minutes, stirring constantly. Add the garlic and cook for 2 minutes, stirring constantly. Sprinkle over the seasoning and stir in the tomatoes. Simmer for 15 minutes.
3) Meanwhile, bring a saucepan of lightly salted water to the boil. Cook the pasta according to pack instructions. If you find the pasta is sticking together, add a tsp of olive oil to the water and use a fork to carefully separate the strands.
4) hen cooked, drain and leave to stand for 1 minute. Serve.