200 g Spinach
200 g Baby Marrow
800 g Chicken boneless, skinless
160 g Pasta raw
1 Chilli chopped
10 ml Olive Oil
90 g Olives
100 ml Chicken Stock
350 ml Plain Yoghurt Fat-free

Place the pasta in a pot of boiling salted water. Cover with a lid and leave to cook.
While th pasta is cooking, fry the chicken in olive oil.
Add the baby marrows and the spinach and fry for a further 5 minutes.
Add the chicken stock and allow to steam.
Once all the stock has evaporated add the remaining ingredients and cook through.
Drain the pasta.Pour the chicken and spinach sauce over.