Bruschetta chicken spaghetti
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
Prep time: 5 minutes
Cooking time: 30 minutes
of which sugars: 5.2g
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