This slimming friendly Chicken Tartiflette recipe has all the authentic flavours without the hefty calories and Points – perfect for chilly evening!
Our recipe for Chicken Tartiflette is inspired by the French dish served to skiers after a long day on the slopes.
Traditionally a mix of baked cheese, potatoes, onion and bacon this apres-ski dish is usually high in fat and calories. But don’t worry, we have come up with a version that really hits the spot without all the added Points and calories!
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
We find this recipe is perfect for the colder evenings, and it tastes so good you won’t believe it’s slimming friendly! We have taken all the delicious flavours of Tartiflette and created a rounded meal which still tastes incredibly naughty. It’s like a big cheesy hug on a plate!
To make a full meal of it we have added chicken, mushrooms and spinach to the traditional ingredients. We have also used leek as the supermarkets are full of them at the moment, but it works perfectly with onion too!
We have also used gammon steak instead of bacon, but you can use either, just make sure it’s smoked as it is really important to the flavour of the dish.
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What do I need to make this Chicken Tartiflette?
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Chicken Tartiflette is a pretty simple recipe to make, and only needs a few kitchen basics!
If you enjoy this Chicken Tartiflette recipe you will love our Bacon, Onion and Potato Bake. The grater would work really well for this recipe too!
How Weight Watchers friendly is this Chicken Tartiflette?
At only 11 Smart Points (Flex) per portion, this recipe makes for a perfect and hearty meal! It would be a great dinner party recipe – no one will believe it’s “on plan”!
How many Calories are in this Chicken Tartiflette?
This meal is less than 500 calories, and yet feels really rich and indulgent! Serve with some green veg for a tasty meal.
Can I freeze this Chicken Tartiflette?
This recipe can be frozen, but please remember to do the following;
– Freeze it as soon as it is cold enough
– Use a container or bag that is suitable for freezing.
– Defrost thoroughly before reheating.
Make sure it’s piping hot before serving!
To get the best result after freezing, microwave the Chicken Tartiflette and then transfer into an oven proof dish. Pop into a hot oven and the top with get nice and crispy again!
How do I make this Chicken Tartiflette?
- Preheat the oven to 220°C. Cut the potatoes into small cubes and put into a pan of water to boil on the hob. The potatoes will need to cook through but be careful not to over cook them, they still need to hold their shape well.
- Wash the leek and thinly slice. Include the whole leek, green and white parts. Slice the mushrooms.
- Trim any visible fat from the gammon or bacon and cut into pieces. Cut the chicken into small chunks.
- Add the gammon, chicken, water, stock cube and mustard powder to the frying pan and spray with low calorie cooking spray. Also add 1 tsp of the garlic granules. Gently sauté the meat until it has coloured and then add the leek and mushrooms.
- Once the leeks and mushrooms have softened add the spinach and stir until it is lightly wilted. Then take the pan off the heat and gently stir in the light mature cheese spread to create the cheese sauce.
- Make a well in the centre of the mixture and add the Quark. Very gently stir working from the centre out until fully combined. It may sound odd, but this will prevent the Quark from splitting! Season with salt and pepper to taste.
- If you need to, now transfer the the mix into an oven proof dish. Grate the cheese and sprinkle half onto the top of the mix.
- Drain the potato cubes and arrange onto the top of the dish. Spray with low calorie cooking spray and sprinkle 1 tsp of garlic granules over the top.
- Place into the middle of the preheated oven for 15 minutes. Then sprinkle the other half of the grated cheese on top of the potatoes, and cook for a further 15 minutes. Remove from the oven and serve!
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