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Healthy TONIGHT!

Pasta, pizza, pie… This month, it’s all about comforting classics made lighter and speedier for midweek convenience

Weeknight suppers

Chicken and avocado pasta with tomato pesto

Chicken and avocado pasta with tomato pesto

PREP 10 MIN COOK 15 MINSERVES4

250g wholewheat fusilli

Spray cooking oil

2 red peppers, thinly sliced

300g baby spinach

150g cooked skinless chicken breast, shredded

2tbsp sun-dried tomato pesto

100g Lightest Philadelphia

1 small avocado, diced, and

2tbsp finely grated parmesan, to serve

1 Cook the pasta in a saucepan of unsalted boiling water according to the pack instructions or until al dente. Drain the pasta, reserving 125ml of the cooking liquid.

2 Meanwhile, spray a large, deep non-stick frying pan with oil and heat over a medium heat. Add the peppers and stir-fry for 5–7 min until tender. Add the spinach and cook for a further min or until almost wilted.

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