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Light and tasty:This simple pasta recipe is ready in around 20 minutes from start to finish – and it tastes fantastic.

 - Servings: 2

Preparation Time: 10 min

Cooking Time: 10 min

100 g asparagus spears
5 spray low-fat cooking spray
1 clove garlic, finely chopped
1/4 teaspoon dried chilli flakes
150 g fresh salmon, fillet
110 g pasta, dried, gigli or farfalle
1 pinch salt, & black pepper, freshly ground
1 tablespoon lemon juice
100 g low-fat soft cheese
1 teaspoon fresh dill


Snap off woody ends of asparagus, cut each stalk cross-wise diagonally into 2.5cm (1 inch) pieces.
In a non-stick frying pan heat cooking spray over medium high heat. Add garlic and dried chilli flakes, sauté for 30 seconds. Add salmon fillet and cook for 3 minutes on each side.
Meanwhile, cook pasta according to package instructions in lightly salted boiling water, adding asparagus 3 minutes before the end of cooking time. Dain well, return to the saucepan and add lemon juice and low fat soft cheese. Stir over low heat for 1 minute.
Separate salmon fillet into bite sized chunks, removing any skin and bones. Add to pasta, toss gently and serve, sprinkled with freshly ground black pepper and dill.

Lunchbox Chicken Curry
This oh-so-tasty cold chicken pasta will really hit the spot at lunch time.

200 g very low-fat plain yogurt
1 tablespoon curry powder, medium
300 g pasta, cooked, such as spirals or bows
5 spray low-fat cooking spray
250 g chicken breast, uncooked, skinless, chopped
1 medium red green or yellow pepper(s), deseeded and chopped
1/4 chunk cucumber(s), finely chopped
4 portion spring onions, finely sliced
1 pinch salt
1/8 teaspoon pepper, freshly ground


Put the yogurt into a bowl and stir in the curry powder.

Cook the chicken breast in a frying pan with the low fat cooking spray.

Add the pasta, chicken, pepper, cucumber and spring onions to the bowl. Season to taste with salt and pepper.

Pack a portion in your lunch box; though remember to keep it in a cool place, such as in the fridge or in an insulated lunchbox with an ice pack.


Add a little chopped fresh coriander or parsley to the pasta mix, if you like. Remember, this recipe is perfect for picnics and buffets too. Wait for the chicken to cool, before placing in the fridge.

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