A tub of tzatziki is a speedy summery way to add creaminess to pasta without piling on the calories.

 SERVES 4  PREP 15mins plus marinating

COOK 25 mins

 4 boneless, skinless chicken breasts

Finely grated zest and juice 2 lemons

3 crushed cloves of garlic

3tbsp olive oil

1tbsp dried oregano

250g pappardelle

2 x 200g tzatziki

200g feta cheese, cubed

250g cherry tomatoes

12 kalamata olives

small bunch of mint

 

1 Put the chicken into a shallow dish, cut several slashes into each piece. Season generously with salt and ground black pepper and sprinkle over the lemon zest and juice and garlic. Drizzle over 3tbsp olive oil. If possible cover and chill for a couple of hours or more to let the flavours really mingle.

2 Heat a griddle pan until really hot. Griddle chicken for 20 mins, turning as needed until golden brown and juices run clear when cut in the centre.

3 Meanwhile, cook pappardelle pasta in a large pan of boiling salted water according to pack instructions.

4 Drain pasta, return to pan, season generously and stir in tzatziki. Serve topped with chicken, feta, tomatoes, olives and mint leaves.

Per serving: 672 cals, 28g fat (13g saturated), 50g carbs