A creamy and tasty pasta dish that my family loves!
1 free range chicken breast 1 carrot grated 1/4 green capsicum finely diced 1/4 cup frozen corn kernels 1 small onion diced 1 clove of garlic crushed 2 teaspoons wholegrain mustard 150g low fat sour cream 2 free range eggs 2 handfuls of grated light tasty cheese 250g fettucine salt and pepper to taste olive oil
Fry the chicken breast in a little oil. Cut up into small cubes. Put the pasta in salted boiling water. Fry the onion and garlic in a little oil in a large frypan. Add the capsicum, carrot and corn and cook for 3 minutes. Add the chicken and take off the heat until the pasta is ready. Whisk the eggs and sour cream in a jug. Add salt, pepper and the mustard. When the pasta is cooked add it to the pan and pour in the egg and sour cream mixture. Add in the cheese. Cook on a low heat until the egg and sour cream mixture is cooked. Serve immediately with a green salad.