And considering the fact a food blogger I am so clearly not, this was going to prove to be a challenge in every sense of the word!

As the deadline loomed closer, the larger my anxiety grew. Had I bitten off more than I could chew? Would I end up with egg on my face? Was I just a glutton for punishment?

But then I figured I was wasting all my energies trying to come up with witty food analogies and googling French food related translations and not enough on coming up with a suitable recipe.

Finally (frantically) inspiration struck… I’d cook a favourite dinner of The Husband’s that I’d first created last year for the his birthday (ie one that I couldnt really stuff up!) and incorporate the All Bran toppers into it.  Sacre Bleu what sweet relief!

So I now humble present to you a completely scrummy chicken & chorizo pasta dish that will easily feed a family of four PLUS help increase your daily required fibre intake and promote better digestive health!

INGREDIENTS 

3 cups of fusili pasta
500g RSPCA approved chicken breast fillent
2 x Chorizo sausages
1/2 grated carrot
1/3 grated zuchini
1/3 diced red onion
200ml light cooking cream
100g/95ml sundried tomato pesto
Ground Black pepper to taste
4 tablespoons of All Bran Fibre Toppers

METHOD

1. Boil water and add pasta, cook for approximately 8 minutes 
2. Slice chorizo and cook in wok for approximately 3 minutes. When done, place on a plate covered with a paper towel, to soak up any excess oils 
3. Add diced chicken breast and brown. Then add in grated carrot, zucchini and red onion, stirring as necessary 
4. Return chorizo to wok and mix in 200ml light cooking cream and 100g/95ml sun-dried tomato pesto. Stir all ingredients thoroughly to obtain a smooth consistency. 
5. Add pasta and All Bran fibre toppers to wok, stir and serve. 
6. Ground black pepper can be added as desired.