Cut the chicken fillet in julienne strips and place in a bowl.
Add mustard, oil, salt, pepper and lemon thyme leaves.
Cover the bowl with plastic wrap and place in the fridge for 10 minutes.
Boil the pasta in salted water according to the instructions on the package.
Drain and rinse the pasta, add some oil and stir.
Remove the tomato seeds.
Cut the tomato in small dice, mushrooms in julienne strips and chives in a chiffonade.
Heat a non-stick pan over high heat.
Cook the marinated chicken in the hot pan for 5 minutes, until golden.
Add the mushrooms and very little oil, stir and cook for 2-3 minutes.
Add the chives and pesto.
Stir to combine and add wine.
When the wine is evaporated, add pasta and 50 ml water and cook for 3 minutes until water is absorbed.
Add the tomato and stir.
Remove the pan from the heat, add yoghurt and stir.
Taste and adjust the seasonings and serve in a deep dish.
To marinate the chicken, in the place of lemon thyme, you can use other herbs you like, such as lemon verbena.
To cook chicken throughout in the time mentioned, it must be cut in thin strips.
If you don’t like the tomato peel, you can blanche the tomato. Place it in a small pot with hot water for 2 seconds and then remove from water with a slotted spoon and place the tomato in a bowl with cold water. Then you peel it, discard the seeds and cut it.