Bruschetta chicken spaghetti
Bruschetta Chicken Spaghetti.jpeg


Preheat the oven to 180C, 350F, Gas Mark 4.


Using a rolling pin, slightly flatten the chicken breast and transfer it to a small oven-proof dish.


Place the diced tomatoes, tomato puree and garlic into a small bowl and mix to combine.  Spread the tomato mixture over the top of the chicken.  Sprinkle over the grated cheese and place in the oven.


Whilst the chicken is cooking heat a medium pan of water, bringing it to the boil.  Add the spaghetti and cook.


Remove the chicken from the oven after about 20-25 minutes. 


Drain the spaghetti and transfer to a warmed plate, place the bruschetta chicken on top and garnish with a few parsley leaves and a little Parmesan if using.  Serve straight away

Serves 1
Prep time: 5 minutes
Cooking time: 30 minutes

Per portion

Calories: 488

Fat: 8.6g

Saturates: 4.2g

Carbs: 51.9g

 of which sugars: 5.2g

Fibre: 1.4g

Protein: 51.7g

Salt: 0.71g


  • 1 x 150g skinless chicken breast

  • 65g spaghetti (dry weight)

  • 2 large ripe tomatoes, seeds removed and diced

  • 25g reduced-fat cheddar cheese, grated

  • 1 tsp tomato puree

  • 1 small clove of garlic, peeled and finely diced

  • a little fresh parsley and parmesan cheese for garnish