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- Handful of Spaghetti (who measures spaghetti?!)
- Musclefood Lean Chicken Meatballs
(for the Slimming Worlder's - 0.5 syns each)
P.s. you can get £5 off orders over £25 at Musclefood using my code SOPHIE5
- Can of Chopped Tomatoes
- x2 Chicken Stock Cubes
- 75g of Philadelphia Light (HEA or 6 syns)
- Frylight
- Chopped onion
- Spinach
- Chopped Red Pepper
- Dash of Salt and Pepper
- A sprinkle of Garlic
- A sprinkle of Oregano
- A sprinkle of Parsley
- A sprinkle of Paprika

I say a 'sprinkle' because if you follow me on my Instagram you will probably know that I don't like to measure! It's all about taste-testing and guesstimating!

This recipe serves one, however, if you are cooking for more just double the ingredients!


1. In a frying pan, spray Frylight and cook the onion, chopped red pepper and spinach together until the onion is see through, the red pepper is soft and the spinach is wilted.

2. Whilst the veg is cooking, boil a pot of water and cook the spaghetti and drain once cooked. 

3. Remove the onion and spinach and fry the meatballs until they are cooked through.

4. Once the meatballs are cooked, add the onion, red pepper and spinach along with the chopped tomatoes, Philadelphia, chicken stock cubes and the seasonings. Stir and leave to simmer until the sauce begins to thicken.

4. Once the sauce has thickened, add the cooked spaghetti and mix well. Serve topped with some more parsley!

Sophie Mariah
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