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10 ml olive oil
10 ml garlic, chopped
200 g baby tomatoes
400 g chicken breast, chopped
500 g penne pasta, cooked
5 ml salt
500 g LANCEWOOD® Double Cream Plain Yoghurt
125 g basil pesto
Parmesan, finely grated
Place a frying pan over a medium heat and add the olive oil and garlic. Fry for 1 minute.
Add the baby tomatoes and chicken and cook for 10 minutes.
Add the penne pasta, salt, yoghurt and basil pesto to the pan and mix through. Cook for a further 5 minutes.
Sprinkle with Parmesan cheese and enjoy!
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