This is a delicious, lower-calorie, slimming friendly Hunters Chicken Pasta Bake that the whole family will love.
Duration:
Ingredients
- 2 large skinless chicken breasts diced into small chunks
- 5 tbsp Worcestershire sauce
- 6 bacon medallions all fat removed
- 1 onion diced
- 1 red pepper finely sliced
- 1/2 small tin sweetcorn
- 1 tsp mustard powder
- 500 g carton of tomato passata
- 3 tbsp balsamic vinegar
- 2 cloves of garlic crushed
- 3 tbsp sweetener
- Salt and freshly ground black pepper
- 1 tsp smoked paprika
- 1/4 pint coke zero
- 250 g dried pasta of your choice
- 120 g light cheese
- low-calorie cooking spray
Instructions
-
Preheat the oven to 180 degrees.
-
In a saucepan and the balsamic vinegar, coke zero and Worcestershire sauce. Bring to the boil and then leave to reduce.
-
Mix in passata, mustard powder, garlic, smoked paprika, sweetener, and seasoning. Bring to the boil and then allow to simmer for 10-15 mins until it has thickened and reduced.
-
Spray a frying pan with low-calorie cooking spray, and fry off the bacon, onions, and pepper.
-
Add the diced chicken breast to the pan. I like to add an extra pinch of smoked paprika at this stage to give the chicken an extra kick.
-
Par-boil the dried pasta for 5 minutes.
-
Mix the cooked chicken, bacon and veg mix with the BBQ sauce and pasta, but set some BBQ sauce aside to go on top of the cheese.
-
Add to a shallow pasta bake tray, and mix well. Top with the cheese.
-
Bake for 10 to 15 minutes, or until the pasta is cooked through and the cheese is bubbling.
Notes
NUTRITION FACTS Calories
421.97 Fat (grams)
11.83 g Sat. Fat (grams)
4.22 g Carbs (grams)
40.37 g Fiber (grams)
4.21 g Net carbs
36.16 Sugar (grams)
11.62 g Protein (grams)
37.88 g Sodium (milligrams)
895.81 mg Cholesterol (grams)
74.38 g
