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baked spaghetti with chicken | slimming & weight watchers friendly

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Cost: $11.19 /serving

Ingredients

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Instructions

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Step 1

Mix paprika, cumin, turmeric, lemon juice & salt - sprinkle over chicken thighs - let sit for 10-20 mins

Step 2

Preheat your oven to 200°C

Step 3

Heat a large pan/casserole dish, spray with low calorie cooking spray and lightly brown the chicken thighs then set aside

Step 4

If any bits have stuck to the pan (they should - it’s good!) pour in a little water or white wine vinegar to scrape it away. Keep it in the pan - don’t throw it away!

Step 5

Spray the pan with low calorie cooking spray and fry the onions, celery, carrot, mushrooms, cherry tomatoes and garlic.

Step 6

When the onion begins to soften, add the tomato puree and Worcestershire sauce - fry off for a further 3 minutes, stirring often.

Step 7

Add the 150ml of stock, tin of chopped tomatoes and place the chicken on top.

Step 8

Place in the oven for 20 minutes

Step 9

Whilst the chicken is cooking, cook the pasta but take 2 minutes off the packet instructions. We need it to be al dente - which means not quite cooked. Drain it and set aside.

Step 10

Lift the chicken out the oven, and remove the chicken. Taste the sauce & add more seasoning if necessary (you may need a stock pot or stock cube - it’s up to you!).

Step 11

Add the pasta to the sauce, making sure to slick all the pasta with the sauce. Add the chicken back in but place it under the pasta if you can.

Step 12

Cover the dish, and place back in the oven for 10-15 minutes.

Step 13

Lift out of the oven, sprinkle with parsley and serve.

Step 14

Mix paprika, cumin, turmeric, lemon juice & salt - sprinkle over chicken thighs - let sit for 10-20 mins

Step 15

Spray a pan with with low calorie cooking spray and lightly brown the chicken thighs then set aside into the slow cooker.

Step 16

If any bits have stuck to the pan (they should - it’s good!) pour in a little water or white wine vinegar to scrape it away. Keep it in the pan - don’t throw it away!

Step 17

Spray the pan with low calorie cooking spray and fry the onions, celery, carrot, mushrooms, cherry tomatoes and garlic.

Step 18

When the onion begins to soften, add the tomato puree and Worcestershire sauce - fry off for a further 3 minutes, stirring often.

Step 19

Pop the contents of the pan into the slow cooker.

Step 20

Add the 150ml of stock, tin of chopped tomatoes and cook on high for 3-5 hours.

Step 21

Remove the lid for the last hour to let the sauce thicken slightly.

Step 22

Cook the pasta but take 2 minutes off the packet instructions. We need it to be al dente - which means not quite cooked. Drain it and pop it into the slow cooker

Step 23

Cover the slow cooker, and let it cook on high for 10-15 minutes.

Step 24

Sprinkle with parsley and serve.

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