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:
- Preheat the oven to 200°C
- Coat the chicken with the chopped garlic, lemon juice, 1 tbsp oregano, 1 tbsp paprika and 1 tsp of salt together.
- 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.
- Whilst the chicken is cooking, cook the tagliatelle. Once cooked, drain and leave aside some of the tagliatelle water.
- In a saucepan on 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.
- 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.
All your recipes look so good! Can't wait to get trying them out!
ReplyDeleteHow kind! Thank you Sarah xx
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