Servings: 4 · Prep Time: 10 mins · Cooking Time: 75 mins
Total Time: 85 mins
Dinner | Lunch | Fibre
Now before you go thinking pasta is back on the healthy list; it isn't. Instead, this dish used pasta from fibre. Literally zero carbs. But does it taste good? You won't even tell the difference in neither taste nor texture! This Italian inspired dish goes down equally well with children as it does adults. The trick to making it taste authentic is adding the oregano and basil. It's really healthy and is ideal on evenings when you want to keep the washing up and the prep time to a minimum.
- Chicken Breasts
- Tomatoes (can)
- Cherry Tomatoes
- Mini Bell Peppers
- Fibreydrate Penne (400g)
- Olive Oil (drizzle)
- Oregano (2 tsp)
- Chilli Flakes (1 tsp)
- Basil or Coriander (to garnish)
- Garlic (4 cloves)
- Parmesan (40g grated)
First boil the chicken for about an hour, this ensures that it breaks up easily.
In this recipe I don't fry the garlic and the shallot first, but just cook them suspended in the tomato juice.
Put the olive oil, tomatoes, garlic, shallots all together in a pan, stir and bring to a simmer. While that's happening, hit your chicken with a rolling pin to break them up. Then add the chicken, pasta, cherry tomatoes and mini bell peppers and cook for about a further 5 minutes.
Serve with grated parmesan, chilli flakes and basil leaves (or coriander if you prefer).
Tip: Don't use chopped tinned tomatoes as they tend to be more watery, instead go for plumb tomatoes and chop yourself.