Photo of Tomato & mozzarella chicken bake by WW

Tomato & mozzarella chicken bake

Points® value
Total Time
30 min
5 min
25 min
Pasta’s a midweek staple for a reason and this delicious take on it brings it to the next level


Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

4 medium


2 clove(s), crushed

Tinned Tomatoes

1 can(s), large, crushed slightly using the back of a spoon

Tomato Purèe

1 tablespoon(s), level

Dried Mixed Herbs

1 teaspoon(s)

Chilli flakes

¼ teaspoon(s), level

White pasta, dry

160 g, tagliatelle

Light Mozzarella

1 individual, cut into four equal slices

Basil, fresh

4 leaf/leaves, to serve


  1. Mist a large nonstick ovenproof frying pan with cooking spray and set over a medium heat. Season the chicken all over and cook for 10 minutes, turning once, until cooked through and golden. Transfer the chicken to a plate.
  2. Add the garlic to the pan and cook for 1 minute until fragrant. Stir in the plum tomatoes, sundried tomato purée, mixed herbs, chilli flakes and 75ml cold water. Season well and bring the sauce to a boil. Reduce the heat to low and simmer for 10 minutes, until the sauce has thickened.
  3. Meanwhile, cook the pasta to pack instructions, then drain and set aside.
  4. Heat the grill to high. Return the chicken to the frying pan and spoon over the sauce. Top each fillet with 1 mozzarella slice, then transfer the pan to the grill. Cook for 2 minutes or until the cheese has melted.
  5. Divide the tagliatelle between plates, top with the chicken and tomato sauce, then serve garnished with the fresh basil leaves.