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Pocketmags Digital Magazines

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.

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