Tuscan Chicken Pasta Bake
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Prep Time
10 MINS
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Cook Time
45 MINS
- KCals 497
- Carbs 56G
Ingredients
- 500 g diced chicken breast
- 1 red onion, peeled and sliced
- 75 g sun-dried tomatoes, roughly chopped (no the ones that come in oil)
- 1½ tsp dried basil
- ½ tsp oregano
- 2 tsp garlic granules
- 1 chicken stock cube, made up with 300ml boiling water
- 180 g reduced-fat cream cheese
- 80 g baby spinach
- 250 g pasta twists
- 75 g reduced-fat mozzarella, grated
- 2 tomatoes, thickly sliced
- salt and freshly ground black pepper, to taste
- low-calorie cooking spray
Instructions
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Spray a large frying pan or wok with low-calorie cooking spray and place over a medium heat.
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Add the onions and sauté for 5 minutes until soft.
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Add the chicken and continue cooking for 2-3 minutes, until the chicken is sealed on all sides.
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Add the basil, oregano and garlic granules and cook for a further minute until fragrant.
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Add the stock and the sun-dried tomatoes and stir in the cream cheese. Bring to the boil, then reduce the heat to a strong simmer. Cook for around 15 minutes, until the sauce has reduced and thickened enough to coat the back of a spoon.
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Add the spinach and stir until wilted.
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Preheat the oven to 180°C. While the sauce simmers, cook the pasta according to the packet instructions, usually for around 10-12 minutes, and drain well.
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Stir the pasta into the sauce, taste and season with some salt and black pepper if you wish.
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Transfer to an ovenproof dish, sprinkle over the mozzarella and arrange the tomato slices on top.
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Sprinkle over a little black pepper and salt, then place in the oven for 20 minutes, until the cheese has melted and the tomatoes are cooked.