lydia150970
Gold Member
CHicken Arrabiata
Serves 4
Points per serving - 5 or 3.5 with quorn
300g skinless chicken breast sliced or 4 quorn fillets cooked and sliced
zest and juice 1/2 lemon
1 garlic clove crushed
25g pack of fresh basil shredded
300g pasta
Frylight
1 onion
3 garlic cloves crushed (for sauce)
good pinch crushed chilli flakes
250g ripe tomatoes chopped
1 tablespoon tomato puree
1. Marinade chicken/quorn in lemon zest, juice, garlic and half of the basil, season and set to one side.
2. Cook pasta, drain and keep warm.
3. Heat frying pan with Frylight, add chicken/quorn cook for 5 mins until cooked through remove and set to one side.
4. To make sauce, mist frying pan with Frylight add onion and cook for 5 mins adding water to prevent burning if necessary. Add garlic and chilli and cook for 2 mins the nadd tomatoes and puree with 150ml water. Bring to boil and simmer for 5 mins.
5. Add chicken/quorn and pasta to sauce, season and heat through for 2-3 mins, stir in remaining basil and serve.
Serves 4
Points per serving - 5 or 3.5 with quorn
300g skinless chicken breast sliced or 4 quorn fillets cooked and sliced
zest and juice 1/2 lemon
1 garlic clove crushed
25g pack of fresh basil shredded
300g pasta
Frylight
1 onion
3 garlic cloves crushed (for sauce)
good pinch crushed chilli flakes
250g ripe tomatoes chopped
1 tablespoon tomato puree
1. Marinade chicken/quorn in lemon zest, juice, garlic and half of the basil, season and set to one side.
2. Cook pasta, drain and keep warm.
3. Heat frying pan with Frylight, add chicken/quorn cook for 5 mins until cooked through remove and set to one side.
4. To make sauce, mist frying pan with Frylight add onion and cook for 5 mins adding water to prevent burning if necessary. Add garlic and chilli and cook for 2 mins the nadd tomatoes and puree with 150ml water. Bring to boil and simmer for 5 mins.
5. Add chicken/quorn and pasta to sauce, season and heat through for 2-3 mins, stir in remaining basil and serve.
