Chicken & Chorizo Pasta Bake

Chicken & Chorizo Pasta Bake
(Serves 1 – 2SP on WW 💜/ 4SP💙💚)

25g dried wholewheat pasta shapes (I use fusilli)
50g cooked chicken breast, diced
2 thin slices chorizo sausage
12g reduced fat mature cheddar cheese, finely grated
1/2 onion, chopped
1/4 courgette (zucchini), chopped
1/4 sweet red pepper, chopped
120g tomato passata
1 tsp garlic purée
1/4 tsp dried basil

 Bring 300ml salted water to boil in a saucepan, add the pasta shapes and boil for 8-10 minutes until the pasta softens.  Drain the water and rinse the pasta with a little cold water.  

For the pasta sauce  –  mist a small saucepan with a few sprays of Frylight spray, add the onion, sweet red pepper and courgette (zucchini), cover the saucepan and sauté on a low heat for 4-5 minutes.  Add the tomato passata, garlic purée and dried basil then stir, recover the saucepan and allow to simmer for 2 minutes.  Remove the saucepan from the heat.

Pre-heat the oven to gas mark 5/190C

Cut the chorizo into small pieces and add it to the pasta sauce, along with the cooked chicken breast and pasta shapes.  Mix it together until covered with sauce.

Transfer the mixture to a medium size baking dish and sprinkle the grated cheese evenly on top.  Bake in the oven for 20 minutes.  Remove from the oven, allow to cool slightly then serve on its own or with leafy green vegetables.

This recipe is very versatile and can be adapted by changing the vegetables.  Or swapping the chicken & chorizo for tuna in water & sweetcorn, this would make the smart points total 3SP.

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