260 g chicken, breast fillets
3 tablespoon(s) olive oil
1 sprig(s) basil
1 sprig(s) mint
1 sprig(s) rosemary
1 sprig(s) thyme
250 g spaghetti, whole wheat fusilli
150 g strained yogurt
70 g honey
50 g mustard
20 g soy sauce
zest, of 2 limes
juice, of 2 limes
1 spring onion
200 g corn, canned, drained
mint, fresh, to serve
basil, fresh, to serve


1.Preheat oven to 180* C (360* F) Fan.
2.Place a pan over high heat. Add 2 tablespoons of olive oil and let it get hot.
3.Divide the chicken breast in half and add to the pan.
4.Season with salt and pepper and sauté for 5 minutes on each side.
5.Place all of the herbs in a small baking pan and add the chicken breast and 1 tablespoon of olive oil.
6.Bake for 15 minutes.
7.In the meantime place a pot filled with salted water over high heat and bring to a boil.
8.Add the pasta and boil for 10-11 minutes.
9.When ready, drain and toss the pasta with some olive oil so they don’t stick together. Transfer to a bowl and set aside for 20 minutes until they cool.
10.Remove the chicken from the oven and place on a chopping board. Cut into 1 cm cubes and set aside.
11.In a bowl, add the yogurt, honey, mustard, soy sauce and lime juice. Whisk until completely combined.
12.To the pasta in the bowl, add the pasta sauce and pieces of chicken.
13.Thinly slice the spring onion and add it to the bowl along with the corn, lime zest, mint and basil.
14.Gently toss all of the ingredients with two serving spoons and season with salt and pepper.
15.Add extra herbs (basil, mint) and serve.

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