Creamy
Chicken Tagliatelle
Serves 4
Calories per serving 390
Points per serving: 6
Make a vegetarian version with 350g Quorn cubes and vegetable stock
Ingredients:
1 tablespoon olive oil
4x150g medium skinless, boneless chicken breasts, cut into chunks
1x200g tub low fat soft cheese
2 teaspoons mixed dried Italian herbs
1 chicken stock cube dissolved in 300mL hot water
120g taligatelle, fettucine or spaghetti
120g fine green beans or mangetout, sliced
1 medium courgette, chopped
2 tomatoes, finely chopped (I leave these out)
salt and freshly ground black pepper
1 tablespoon finely grated parmesan cheese
parsley, oregano or basil sprigs, to garnish
Steps:
1. Heat the olive oil in a large saucepan and add the chicken pieces. Cook for about 8 minutes, turning often, until golden brown.
2. Add the tub of low fat soft cheese, stirring to mix, then add the dried herbs and stock. Cook over a low heat for about 15 minutes, stirring until the liquid is reduced.
3. Meanwhile, cook the tagliatelle, fettucine or spaghetti in a large saucepan of lightly salted boiling water for about 8 minutes, until tender. At the same time, cook the beans or mangetout and courgette in lightly salted water for about 5 minutes.
4. Drain the tagliatelle and vegetables. Toss together with the tomatoes. Season the chicken mixture and serve with the tagliatelle, garnish with parmesan cheese and sprigs of parsley, oregano or basil.
(tip: be careful with the salt, as dish seems to pick up salty flavour from the courgette - and first time I made it, it ended up way too salty)
Serves 4
Calories per serving 390
Points per serving: 6
Make a vegetarian version with 350g Quorn cubes and vegetable stock
Ingredients:
1 tablespoon olive oil
4x150g medium skinless, boneless chicken breasts, cut into chunks
1x200g tub low fat soft cheese
2 teaspoons mixed dried Italian herbs
1 chicken stock cube dissolved in 300mL hot water
120g taligatelle, fettucine or spaghetti
120g fine green beans or mangetout, sliced
1 medium courgette, chopped
2 tomatoes, finely chopped (I leave these out)
salt and freshly ground black pepper
1 tablespoon finely grated parmesan cheese
parsley, oregano or basil sprigs, to garnish
Steps:
1. Heat the olive oil in a large saucepan and add the chicken pieces. Cook for about 8 minutes, turning often, until golden brown.
2. Add the tub of low fat soft cheese, stirring to mix, then add the dried herbs and stock. Cook over a low heat for about 15 minutes, stirring until the liquid is reduced.
3. Meanwhile, cook the tagliatelle, fettucine or spaghetti in a large saucepan of lightly salted boiling water for about 8 minutes, until tender. At the same time, cook the beans or mangetout and courgette in lightly salted water for about 5 minutes.
4. Drain the tagliatelle and vegetables. Toss together with the tomatoes. Season the chicken mixture and serve with the tagliatelle, garnish with parmesan cheese and sprigs of parsley, oregano or basil.
(tip: be careful with the salt, as dish seems to pick up salty flavour from the courgette - and first time I made it, it ended up way too salty)
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