Fragrant chicken and tomato pasta bake
10 - 11
PersonalPoints™ per serving
This meal is also suitable for the following approaches: Mediterranean and Higher Carb.
Chicken Thigh, Skinless, Boneless, raw
Chicken stock cube(s)
½ medium, juice and zest of
White pasta, dry
Preheat the oven to Gas Mark 6/200˚C/fan oven 180˚C.Heat a non stick frying pan over a high heat, add the chicken thigh, seam-side down, and brown for 3 minutes on each side, scattering the onion around the chicken to cook at the same time (there is no need for cooking spray). Transfer the chicken and onion to a baking dish. Set aside. Add the tomatoes, stock, orange juice and zest to the frying pan then add the spices and boiled pasta. Bring to the boil and pour over the chicken in the baking dish.Cover the dish with foil, tucking it around the sides. Bake in the oven for 20 minutes then remove the foil and cook for a further 15 minutes until the pasta is tender and beginning to crisp up on top.Leave to rest for 5 minutes before serving. Serve drizzled with olive oil.