This is a quick and simple meal that I like for either lunch or dinner; the chicken with the pasta is filling and the lemon sauce is zingy. It goes well with green veg like broccoli. I used to make it a lot for weekend lunches but my other half doesn't like really pasta so I don't cook this sort of thing much any more, but coming across this recipe has reminded me of how good it is!
Cook your pasta according to your usual method or the packet instructions. I find a chunky pasta like fusili or farfalle works well with this.
Cut one chicken breast per person into cubes and fry in Fry Light or a little oil until cooked through. You can also add some chopped onion but again my other half doesn't like that so I made this without.
Add the grated zest and juice of one lemon, and 200ml chicken stock to the pan. Add 1-2 tsp sugar to taste as you don't want the lemon flavour to be too sharp.
Heat until the stock has reduced and stir in 2 tbsp low fat plain yogurt or fromage frais.
Simply stir the sauce through the pasta to serve.