January 21, 2018

TAGLIATELLE PAPRIKA CHICKEN


I love discovering new dishes and experimenting with ingredients so I altered the Slimming World Paprika Chicken with Tagliatelle Recipe and created my own version and not to toot my own horn but it is beautiful! This is one of those dishes that you never want to end and could have for dinner everrrrryday. So I decided to share the recipe so you can all taste it too! Also, it is syn free on Slimming World if you use your Healthy Extra A for the Philadelphia! If you follow me on Instagram you will have probably seen this on my page - if you try this recipe be sure to tag me in it (@sophiemleung), I love seeing people make my recipes!



Ingredients:

serves 1
  • 100g dried tagliatelle
  • 1 garlic clove chopped finely
  • 2 tbsps of oregano
  • 2 tbsps of paprika
  • 75g Philadelphia Light
  • 1 vegetable stock cube
  • 1 tsp salt
  • 50ml tagliatelle water 
  • A small squeeze of lemon juice (for the chicken and sauce)
  • 1 medium sized chicken breast
  • Frylight
  • 1 chopped chilli
  • A wedge of lemon to serve
  • A sprinkle of parsley to serve
  • Salad


Method:

  1. Preheat the oven to 200°C
  2. Coat the chicken with the chopped garlic, lemon juice, 1 tbsp oregano, 1 tbsp paprika and 1 tsp of salt together.
  3. Spray an ovenproof tray with Frylight and place the chicken on the tray. Spray with more Frylight and leave to cook in the oven for 15-20 minutes.
  4. Whilst the chicken is cooking, cook the tagliatelle. Once cooked, drain and leave aside some of the tagliatelle water.
  5. In a saucepan on a medium heat, add the tagliatelle water, Philadelphia, 1 tbsp oregano, 1 tbsp paprika, lemon juice, vegetable stock cube and water. Leave to thicken, stirring occasionally. 
  6. Once the chicken is cooked, place the tagliatelle in a dish and place the chicken on top and pour over the sauce. Scatter over the parsley and chilli and top with a lemon wedge and serve with salad.


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