Chicken amatriciana with courgetti & spaghetti
Serves 4 (sauce only) Ready in about 40 minutes
4 skinless and boneless chicken breasts
Juice of 1 lemon
1 tsp dried red chilli flakes
2 garlic cloves, crushed
1 onion, chopped
100g smoked bacon medallions, visible fat removed, chopped
2 x 400g cans chopped tomatoes
2 tbsp red wine vinegar
2 tsp sweetener
2 red chillies, halved, deseeded and thinly sliced
200g dried spaghetti
400g ready-to-cook courgette ‘spaghetti’
1 On a chopping board, place the chicken breasts between 2 sheets of cling film and bash with a rolling pin to flatten slightly. Transfer to a shallow dish and rub over the lemon juice, chilli flakes and crushed garlic. Set aside to marinate while you make the sauce.
2 Place a deep, non-stick frying pan over a medium heat. Add the onion, bacon and half a mug of water and simmer, stirring occasionally, until the onion is soft. Stir in the chopped tomatoes, vinegar and sweetener, half a can of water and half the fresh chillies. Bring to the boil, then reduce the heat and simmer for 20 minutes, or until thickened.
3 Cook the spaghetti according to the pack instructions, adding the courgetti for the final 30 seconds, then drain well. Meanwhile, heat a grill or griddle pan to hot and cook the chicken for 3-5 minutes on each side, or until cooked through.
4 Season the sauce to taste and divide between 4 plates with the courgetti and spaghetti. Top the sauce with the chicken and scatter over the remaining fresh chilli. Twist over a little black pepper to serve.
Syns per serving: FREE
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