Caribbean chicken pasta 520 calories per serving

Discussion in 'Rosemary Conley - Recipes' started by charlottegrace1, 19 February 2010 Social URL.

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  1. charlottegrace1

    charlottegrace1 Gold Member

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    Goal Weight:
    Serves 4

    Prep 10 mins, cooking time 20 mins

    4 medium chicken breast fillets
    350g pasta
    4 tablespoons of reduced sugar lemon and lime marmalade
    1 red chilli de- seeded and chopped finely, or 1 teaspoon of dried chilli flakes
    2 tablespoons of teriyaki sauce
    250g cherry tomatoes halved
    1 red onion chopped finely
    ½ cucumber chopped finely
    1 green pepper de-seeded and chopped finely
    zest and juice of 2 limes
    2 teaspoon of sugar
    salt and pepper to season

    Preheat the oven to Gas mark 5/190C/375F

    Mix the marmalade, chilli,and teriyaki sauce together in a small pan and heat stirring until combined together.
    Put the chicken in an oven proof dish and pour over the marmalade mixture.
    Cover with foil and bake for about 10 mins. Remove the foil, baste the chicken and cook for a further 10 mins uncovered or until cooked through.
    Meanwhile, cook the pasta, drain and keep warm.
    Combine the cherry tomatoes, cucumber, green pepper, zest and juice of the limes, sugar and salt and pepper in a bowl.
    When the chicken is cooked, toss it through the tomato mixture pouring in any cooking liquid that is left.
    Toss the chicken mix into the pasta and gently mix all the ingredients together.
    Last edited: 24 February 2010
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  3. debz32

    debz32 Gold Member

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    sounds yummy !

    thanks for sharing......:)

    Debz x
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