There's nothing better than a big bowl of pasta, but for those of us on a diet or watching our calories, they can be few and far between. Well, no longer! Let me introduce Slendier Spaghetti, made from the Konjac plant.

The Konjac plant is grown in Asia and has been used as a flour or jelly alternative for centuries. When prepared in long thin noodles and cooked, it has a very similar consistency as cooked pasta. The best part, it's high in fibre and has almost no calories!

Combine this with any of your favourite pasta flavours and it's a sure-fire diet hit. 

Ingredients:

• Coconut Oil Spray
• 500g Chicken Breast
• 240g Four Bean Mix
• 2 tablespoons of Pine Nuts
• 1/2 cup of Button Mushrooms
• 150g Basil Paste
• 1 lemon
• 500g Slendier Spaghetti
• 2 handfuls of Baby Spinach Leaves

Instructions:

Step 1 - Spray a pan with Coconut Oil Spray and turn to high heat.

Step 2 - Add 500g of diced Chicken Breast, and cook well until browning. 

Step 3 - Add 240g drained Four Bean Mix, 2 tablespoons of crushed Pine Nuts and 1/2 cup of sliced Button Mushrooms. 

Step 4 - Cook for 30 seconds, stiring well.

Step 5 - Add 150g of Basil Paste and the juice from a whole Lemon. Stir through and turn down heat to simmer. 

Step 6 - Drain Slendier Spaghetti and place in a large bowl of hot water.

Leave to soak in the hot water for 60 seconds. 

Step 7 - Drain the hot water and add the Spaghetti to the pan, turning the heat back up and stiring well. 

Step 8 - Add 2 handfuls of Baby Spinach Leaves to the pan. 

Step 9 - Cook on high for a further 2-3 minutes, stiring through the spinach. 

Step 10 - Divide Chicken Pesto Pasta into 4 even servings and store in the fridge for several days. 

Macros:

Check out the macros and calories on this pasta dish!

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The Undeniable Team