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Chicken Parmigiana & spaghetti bake

Gather the family for our all-in-one reboot of an Italian-American classic


Serves 4

Ready in about 50 minutes

1 onion, diced

2 celery sticks, diced

2 large carrots, peeled and diced

2 garlic cloves, crushed

300g dried spaghetti, broken in half

2 tbsp tomato purée

2 tsp dried mixed Italian herbs

1 tbsp dried rosemary

500g passata

1 tbsp balsamic vinegar

200g tomatoes, diced

4 skinless and boneless chicken breasts Low-calorie cooking spray

2 level tbsp grated fresh Parmesan Mixed-leaf salad, to serve

1 Preheat your oven to 200°C/fan 180°C/gas 6. Put the onion, celery, carrots and garlic in a large frying pan with a mug of water. Cook over a medium heat for 8-10 minutes, or until everything is softened, adding a little more water if needed.

2 Meanwhile, cook the spaghetti according to the pack instructions, then drain well.

3 Stir the tomato purée, dried Italian herbs, 1 tsp dried rosemary, the passata and vinegar into the vegetable mixture. Bring to the boil, then simmer for 5 minutes. Tip into a large baking dish, then stir in the spaghetti and tomatoes.

4 Spray the chicken with low-calorie cooking spray, then sprinkle a quarter of the Parmesan over each fillet with the remaining dried rosemary, and season. Space out the chicken on top of the spaghetti and bake for 15 minutes, or until the chicken is cooked through. Serve 1 chicken breast per person with the spaghetti and salad.

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About Slimming World

Super-charge your slimdown with the October issue of Slimming World magazine! See results in just 7 days with our make-it-happen eating plan; meet 10 real-life slimmers who between them have lost an amazing 79st; and serve up your favourite pub grub from our low-Syn menu board. Plus discover how to build your own support squad, change your weight-loss destiny and get moving with walking sports. Download your issue now and make it an awesome autumn!

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