Our low-fat chicken recipe is a healthy take on this pasta dish with only 324 calories and 5g of fat per serving. This recipe is high in protein to keep you full.

It’s also easy to make and only takes only 20 minutes from prep to plate - so it’s a great option for a healthy dinner when you’re short on time but still want a wholesome meal.

 Ingredients 
200g chicken breast
2 garlic cloves, minced
120ml chicken stock
120ml semi-skimmed milk
150g linguine pasta
40g spinach
10g parmesan
1 tbsp flour
Garlic low-calorie oil spray
Fresh basil (to serve)
Salt and pepper

 Step 1 
Season and cook the chicken:
Spray a frying pan with garlic low-calorie oil spray and add the chicken, seasoned with salt and pepper (to taste). Cook the chicken for 5 – 6 minutes on each side until it’s cooked through. Once there is no pink meat, remove the chicken from the pan and set it aside to rest.

 Step 2 
Cook the pasta:
Once the chicken has been put in the pan, bring a pan of water up to the boil and cook the linguine pasta as per the directions on the packet until al-dente (the pasta is firm to bite, but not too soft).
Make the alfredo sauce:

 Step 3 
In the pan used to cook chicken, add the minced garlic and sauté for one minute over medium heat. Start to sprinkle the flour over the garlic and slowly add in the chicken stock, stirring continually to avoid lumps. Next, add milk gradually, stir and then allow to boil to thicken the sauce. Once the sauce has thickened, add the spinach and stir until wilted.

 Step 4 
Combine everything and serve:
Remove the sauce from the heat and add the cooked pasta. Slice the chicken and add to the dish. Top with parmesan and fresh basil.