Chicken Parmigiana & Spaghetti Bake
A lower fat version of an Italian-American classic, this Chicken Parmigiana & Spaghetti Bake is a delicious meal for the whole family!
Servings 4
Calories 361kcal
Equipment
Ingredients
- Low-calorie cooking spray
- 1 onion diced
- 2 large carrots diced
- 2 garlic cloves crushed
- 300 g dried spaghetti
- 2 Tbsp tomato purée
- 2 tsp dried mixed Italian herbs
- 3 tsp dried rosemary divided
- 500 g passata
- 1 Tbsp balsamic vinegar
- 200 g tomatoes diced
- 4 skinless boneless chicken breasts
- 2 level Tbsp grated fresh Parmesan
- Salt and freshly ground black pepper
- Mixed-leaf salad to serve
Instructions
- Preheat oven to 200C/400F/Gas 6.
- Spray a large frying pan with cooking spray and add the onions, carrots, and garlic. Cook over medium heat for a few minutes then add a mugful of water. Cook for 10 minutes or until everything has softened. Add extra water if needed.
- Meanwhile, break the spaghetti in half and cook according to the package instructions. Drain well and return to the pan.
- Place the tomato purée, Italian herbs, 1 teaspoon of rosemary, passata, and balsamic vinegar into the vegetable mixture. Stir and bring to the boil. Reduce heat to simmer for 5 minutes.
- Add the tomato mixture to the pan of spaghetti along with the diced tomatoes. Stir to combine.
- Transfer the spaghetti and sauce to a large baking dish.
- Spray the chicken breasts with cooking spray. Sprinkle with the parmesan, the other 2 teaspoons of dried rosemary, and season with salt and pepper.
- Place on top of the spaghetti and bake for 15-20 minutes or until chicken is cooked through.
- Serve 1 chicken breast per person with spaghetti and salad.
Notes
- Slimming World Syns per serving: ½ Syn when Food Optimising.
Nutrition
Serving: 1 | Calories: 361kcal | Carbohydrates: 33g | Protein: 43g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 103mg | Sodium: 218mg | Fiber: 4g | Sugar: 6g