Syns per serving 6
Deduct 6 Syns if using the reduced-fat Cheddar as a Healthy Extra
Ready in 1 hour 15 minutes
Low-calorie cooking spray
2 red onions, finely sliced
2 peppers, any colour, deseeded and sliced
2 garlic cloves, crushed
2 tsp fajita seasoning (see Cook’s note)
680g jar passata
1 chicken stock cube
300g dried paccheri or rigatoni pasta (we used paccheri)
4 skinless and boneless chicken breasts, sliced into 1cm strips
160g mature reduced-fat Cheddar, grated
Mixed-leaf salad, to serve
1 Preheat your oven to 200°C/ fan 180°C/gas 6. Spray a large, deep, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Fry the onions and peppers for 8-10 minutes, or until softened and a little coloured. Add the garlic and fajita seasoning with a splash of water, and fry for 2-3 minutes until fragrant. Add 480g of the passata, the stock cube and 250ml water. Bring to a gentle simmer and cook for 8-10 minutes. Season to taste.
2 Meanwhile, boil the pasta for 3 minutes less than the pack instructions (it will finish cooking in the oven), then drain well. Add the chicken to the tomato sauce and bring to a simmer. Toss the pasta through the sauce, then transfer to a 25 x 30cm baking dish.
3 Season the remaining passata, spoon it over the pasta, then scatter the cheese evenly over the top. Bake for 30 minutes, or until the cheese is dark golden and crisp, and the sauce is bubbling around the edges. Leave to stand for 5 minutes, then divide between 4 plates and serve with the mixed-leaf salad.
When cooking with shop-bought spice mixes or blends, choose brands without Synned ingredients such as sugar, flour and oil. Otherwise, count ½ Syn per level tsp or 1½ Syns per level tbsp
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