Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 350+ of our top selling titles.
plus Unlimited access to 30000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €10,99 per month, unless cancelled.
Upgrade for €1.09
Then just €10,99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Leggi ovunque Read anywhere
Modalità di pagamento Pocketmags Payment Types
Trusted site
A Pocketmags si ottiene
Fatturazione sicura
Ultime offerte
Web & App Reader
Loyalty Points

Chicken amatriciana

Grown-up chilli kick


Serves 2

Ready in about 30 minutes

½ onion, roughly chopped

2 garlic cloves, roughly chopped

400g can chopped tomatoes

1 tbsp red wine vinegar

1 tbsp tomato purée

1 red chilli, deseeded and roughly chopped

1 red pepper, deseeded and roughly chopped

Low-calorie cooking spray

4 smoked bacon medallions, visible fat removed, diced

2 skinless and boneless chicken breasts

150g cavolo nero (black kale), roughly chopped, to serve

150g dried spaghetti, linguine or tagliatelle

2 tbsp finely chopped fresh flat-leaf parsley

1 Put the onion, garlic, tomatoes, vinegar, tomato purée, chilli and pepper into a food processor and whizz to make a smooth sauce.

2 Spray a non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Fry the bacon until golden and crispy. Add the tomato sauce and simmer gently for 20 minutes until thickened.

3 Meanwhile, cut lengthways into the thickest part of each chicken breast (not all the way through) and open it out like a book. On a chopping board, place each chicken breast between 2 sheets of cling film and bash with a rolling pin to flatten slightly. Season and spray lightly with low-calorie cooking spray.

4 Boil the cavolo nero for 5-6 minutes, or until just tender, and cook the pasta according to the pack instructions. Meanwhile, heat a nonstick griddle pan to hot and fry the chicken for 1-2 minutes on each side, or until cooked through but still juicy.

5 Drain the pasta well and stir it through the sauce with most of the parsley. Divide between 2 plates, place the chicken on top, sprinkle with the remaining parsley and serve with the cavolo nero.

Purchase options below
Find the complete article and many more in this issue of Slimming World - Nov/Dec 2017
If you own the issue, Login to read the full article now.
Single Digital Issue
Nov/Dec 2017
This issue and other back issues are not included in a new Slimming World subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only € 2,86 per issue

View Issues

About Slimming World

Winter-proof your weight loss with the new November/December issue of Slimming World magazine! Kick-start your party-season slim-down with our exclusive eating plan; meet seven real-life slimmers who between them have lost over 57st; and make a real occasion of mealtimes with our show-stopping family feasts. Plus how to strike stress off your to-do list, get fitter in your front room and raise a glass to weight loss this winter. Download your fun-packed issue now!

Other Articles in this Issue