Tomato & mozzarella chicken bake
9
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Pasta’s a midweek staple for a reason and this delicious take on it brings it to the next level
Ingredients
Calorie controlled cooking spray
4 spray(s)
Chicken breast, skinless, raw
4 medium
Garlic
2 clove(s)
Tinned Tomatoes
1 can(s), large
Tomato Purèe
1 tablespoon(s), level
Dried Mixed Herbs
1 teaspoon(s)
Chilli flakes
0.25 teaspoon(s), level
White pasta, dry
160 g
Light Mozzarella
1 individual
Basil, fresh
4 leaf/leaves
Instructions
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.
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