Bruschetta Chicken Spaghetti

Large large bruschetta chicken spaghetti

Love a pasta dish?


Super tasty and filling!
Bruschetta chicken spaghetti
Large bruschetta chicken spaghetti

Summary

  • serves
    1
  • kcal per serving
    488
  • cooking time
    30 mins
  • prep time
    5 mins
  • fat percentage
    2.4%
  • fat per serving
    8.6g
  • saturates per serving
    4.2g
  • carbohydrate per serving
    52g
  • sugar per serving
    5.2g
  • fibre per serving
    1.4g
  • protein per serving
    51.7g
  • salt per serving
    0.71g
  • vegetarian
    No
  • vegan
    No
  • gluten free
    No
  • lactose free
    No
  • Ingredients

  • 1x150g skinless chicken breast
  • 65g spaghetti, dry weight
  • 2 large, ripe tomatoes, deseeded and diced
  • 25g reduced-fat cheese, grated
  • 1 tsp tomato puree
  • 1 clove of garlic, peeled and finely diced
  • 0.25 tsps chopped parsley, optional
  • Parmesan cheese, for decoration, optional
  • Instructions

    1.

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

    2.

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

    3.

    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.

    4.

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

    5.

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

    6.

    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

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