Creamy Lemon Chicken with Pasta

Ingrédients

• 1 conteneur yogurt, low fat
• 2 larges egg yolks
• 1 cuillère à soupe mint
• 1 cuillère à soupe olive oil
• 2 poitrines, sans os et sans peau chicken breasts
• 1 lemon zest and juice
• 4 oz pasta

Directives

1. Using the juice and zest of 1 lemon, add the olive oil. Chop chicken into chunks and leave covered to soak in this mixture for at least half an hour (or overnight).
2. When ready to prepare meal, gently stir-fry chicken until browned thoroughly. (Use a frying pan with lid, a saucepan lid will do as long as it covers the chicken).
3. Whilst this is cooking, boil the pasta according to instructions, drain.
4. Whisk together the other ingredients to form the pasta sauce. Once the pasta drained, return to pan on a very low heat and pour sauce over. Stir through thoroughly.
5. Serve pasta in bowls with chicken placed on top. A nice finishing touch is to retain a little of the sauce to pour over the top - and a light sprinkling of parmesan and freshly chopped herbs adds a good look if entertaining.
6. Note: I do not add any salt or pepper during cooking. As this is such a light dish, you may find you do not require any either, so place on the table to suit individual diners.