£32.00
Non-Stick Saucepan with lid (18cm)
Cooking is a joy with this 18cm Non-Stick Saucepan. This stylish pan has a strong stainless steel handle, an aluminium base and a toughened glass lid. The perfect addition to your low-fat kitchen.
Spicy chicken pasta
Nutritional Info
Calories per serving
335KCal
Ingredients
- 225g (dry weight) pasta shapes
- 1 vegetable stock cube
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 225 diced chicken breast
- zest and juice of 1 lemon
- pinch of chilli flakes
- 1 tsp vegetable bouillon stock powder
- 2 x 400g cans chopped tomatoes
- 1 tbsp chopped fresh mixed herbs
- a little grated Rosemary Conley's Less Than 5% Fat Mature Cheese, to garnish
- a few basil leaves, to garnish
- freshly ground black pepper
Cooking Instructions
- Cook the pasta in a large pan of boiling water with the vegetable stock cube.
- Meanwhile, heat a non-stick pan and dry-fry the onion and garlic until soft. Add the chicken breast and cook for 4-5 minutes until it completely changes colour.
- Add the lemon zest and juice, chilli flakes, stock powder, tomatoes and herbs, then season with freshly ground black pepper to taste and continue cooking for 15-20 minutes until the sauce thickens.
- Drain the pasta and pour into a warmed serving dish, spoon the sauce on top and garnish with chopped herbs, grated cheese and basil leaves.
Tips
Mixing in few dried chilli flakes into the mixture gives a spicy pasta sauce
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