Slimming World recipe: Chicken Pappardelle

Serves 4


  • Low calorie cooking spray
  • 1 red onion, peeled, halved and thinly sliced
  • 1 carrot, peeled and finely diced
  • 2 celery sticks, finely diced
  • 2 garlic cloves, peeled and crushed
  • 4 skinless chicken breast fillets, cut into 2cm pieces
  • 100ml chicken stock
  • 400g plum tomatoes, roughly chopped
  • 4 tbsp chopped fresh flat-leaf parsley
  • 350g dried pappardelle
  • 150g rocket leaves, roughly chopped
  • Salt and freshly ground black pepper


    • Spray a saucepan with low calorie cooking spray. Add the onion, carrot, celery and garlic and stir-fry gently for 2-3 minutes.
    • Add the chicken and stir-fry over a medium-high heat until lightly coloured. Reduce the heat slightly and stir in the stock and tomatoes.
    • Cover the saucepan and cook, stirring occasionally, for 8-10 minutes or until the tomatoes have become very soft and the chicken is cooked through. Stir in the parsley.
    • Meanwhile cook the pasta according to the packet instructions until tender al dente (tender but still retaining a bite). Drain well and transfer to a serving bowl.
    • Stir the rocket into the sauce and season to taste.
    • Spoon the sauce over the pasta and toss gently to combine thoroughly and serve immediately.


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