Chicken Meatball and Pepper Pasta

Ingredients

Serves 1

• 60g dried spaghetti
• 3 chicken sausages
• 1 tsp mixed dried herbs
• ½ tsp olive oil
• 20g capers
• 30g pitted kalamata olives
• 3 jarred roasted red peppers, in brine
• 40g yoghurt, such as greek, natural and soya
• ½ onion, peeled and finely chopped
• salt and pepper
• ½ small bunch basil, leaves torn

Method

Cook the spaghetti in a pan of boiling salted water according to the packet instructions.

Squeeze the meat from the sausage skins and mix in the herbs along with some black pepper. Roll into equal-sized meatballs. Heat the oil in a frying pan and fry the meatballs for 8 minutes or until cooked through and golden. Add the capers and olives and cook for a few more minutes.

Blend the peppers until smooth then add to the meatballs to heat through. Remove from the heat and stir through the yoghurt to create a creamy sauce. Season to taste.

Drain the pasta, top with the meatballs and sauce, and finish with the basil leaves to serve.

Tip

You can use the same amount of low-fat or fat-free yoghurt if preferred.

A banging recipe from The Body Coach app!