Ingredients
1 pack Slendier Konjac Spaghetti
200g broccoli (cut into small florets)
1 tsp olive oil
200g chicken breast (thinly sliced)
100g chestnut mushrooms (quartered)
2 Tbsp sundried tomato pesto (reduced salt if possible)
150mL natural low fat yoghurt
40g low fat feta cheese

Topping
2 spring onions (finely sliced)
20g grated low fat cheddar cheese
½ garlic clove (finely chopped)
20g flaked almonds

Method
1. Prepare Slendier Konjac spaghetti as per instructions on the back of the pack. Set aside.
2. Preheat the oven to 180 degrees celcius. Bring a large pan of salted water to the boil. Throw in the broccoli and cook for until just cooked. Drain well, then return to the pan, add Slendier Spaghetti.
3. Heat the oil in a wide pan, add the chicken pieces and fry until lightly browned. Tip in the mushrooms and stir fry for 1 minute, then stir in the tomato paste, feta cheese and yoghurt Gently simmer, stirring, until the cheese has melted to thicken the sauce.
4. Pour the sauce over the pasta/broccoli, stirring gently until coated, then tip into a shallow ovenproof dish and level the top.
5. Mix the spring onions, cheddar and garlic for the topping and sprinkle over the pasta. Bake for 15 minutes, remove and sprinkle over flaked almonds then bake again until golden.