Directions
- 1Pour some oil into an oven dish.
- 2Add the chicken breast.
- 3Season the chicken with salt, pepper, paprika, oregano, mixed Italian herbs, parsley, garlic salt.
- 4Boil the pasta as per packet instructions.
- 5Dissolve the chicken stock cube in a jug with 250ml water.
- 6Add in the soft cheese and stir until the cheese is soft and dissolved.
- 7Pour the cheese sauce into the oven dish, followed by stirring in the pesto and the sun-dried tomatoes.
- 8Bake in the oven for around 20-25 minutes until the chicken is completely cooked through.
- 9Sprinkle over the grated Parmesan cheese.
- 10Pop back into the oven for an extra 5 minutes for the Parmesan to crisp up, adding the cooked spaghetti to your dish.
- 11Add the chicken breast to the dish then pour over the remaining sauce.
- 12Add garlic bread.
Ingredients
- olive oil
- 1 chicken breast butterflied
- pinch salt
- pinch pepper
- 2 tsp paprika
- 2 tsp oregano
- 2 tsp mixed Italian herbs
- 2 tsp parsley
- 3 tsp garlic salt
- 50 g soft cheese reduced fat
- 1 tbsp sundried tomatoes
- 2 tsp red blush pesto
- 1 chicken stock cube
- 80 g dry weight spaghetti
- 1 tbsp grated Parmesan
Equipment
oven dishpot
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