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Serves
US | Metric
Ingredients
  • 2 chicken breasts (350g)
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 7 cherry tomatoes, sliced
  • 1 vegetable stock cube with 300ml boiling water
  • 400 g tin chopped tomatoes
  • 100 g lighter cheese, grated
  • 60 g extra mature cheddar, grated
  • 30 g Italian salami
  • 30 g breadcrumbs
  • 1 tbsp tomato puree
  • 100 g baby leaf spinach
  • 300 g penne pasta
  • 2 tsps dried basil
  • 2 tsps dried oregano
  • 2 tsps dried parsley
  • low calorie cooking oil spray
  • salt and pepper
Pulled Chicken Pizza Pasta Bake Pulled Chicken Pizza Pasta Bake

Pulled Chicken Pizza Pasta Bake

Prep 40 minutes
Total 1 hour
  • Preheat the oven to 190℃ 
  • Start by adding some low-calorie cooking oil spray to a pan
  • Add in the chopped onion and garlic
  • Put the chicken breasts on to a baking tray and season with salt and pepper then pop into the oven for 20 mins
  • In the pan, add the sliced cherry tomatoes and dried basil, oregano and parsley to the onions and garlic
  • Now, add the stock cube in with 300 ml of boiling water. Crank the heat and let the stock reduce down by two thirds
  • In a separate pan, add your dried pasta with boiling water and a sprinkle of salt. Bring back to the boil then reduce to a simmer
  • Back to the other pan, add in the tin of chopped tomatoes and stir
  • Remove the chicken from the oven and put on a chopping board. When cooled slightly, pull the chicken apart using two forks, then add all of the pulled chicken into the tomatoey sauce
  • Drain the pasta and add to a large oven dish
  • Add the pulled chicken sauce on top of the pasta and mix it all together
  • Roughly chop and add the spinach leaves on top, then stir and mix together again
  • Sprinkle the light cheese evenly on top, then follow up by coating in the breadcrumbs
  • Evenly distribute the salami then pop the dish into the oven for 20 minutes, checking half way through
  • At the halfway check point, add the extra mature cheddar for extra cheesiness! Back into the oven for the final 10 mins
  • Serve into 4 large portions (at 631 cals per portion) with a side salad, or 6 smaller portions (at 421 cals per portion) with a side of chips!
Pulled Chicken Pizza Pasta Bake Pulled Chicken Pizza Pasta Bake

Pulled Chicken Pizza Pasta Bake

favorite
print
like
Prep 40 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 2 chicken breasts (350g)
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 7 cherry tomatoes, sliced
  • 1 vegetable stock cube with 300ml boiling water
  • 400 g tin chopped tomatoes
  • 100 g lighter cheese, grated
  • 60 g extra mature cheddar, grated
  • 30 g Italian salami
  • 30 g breadcrumbs
  • 1 tbsp tomato puree
  • 100 g baby leaf spinach
  • 300 g penne pasta
  • 2 tsps dried basil
  • 2 tsps dried oregano
  • 2 tsps dried parsley
  • low calorie cooking oil spray
  • salt and pepper

  • Preheat the oven to 190℃ 
  • Start by adding some low-calorie cooking oil spray to a pan
  • Add in the chopped onion and garlic
  • Put the chicken breasts on to a baking tray and season with salt and pepper then pop into the oven for 20 mins
  • In the pan, add the sliced cherry tomatoes and dried basil, oregano and parsley to the onions and garlic
  • Now, add the stock cube in with 300 ml of boiling water. Crank the heat and let the stock reduce down by two thirds
  • In a separate pan, add your dried pasta with boiling water and a sprinkle of salt. Bring back to the boil then reduce to a simmer
  • Back to the other pan, add in the tin of chopped tomatoes and stir
  • Remove the chicken from the oven and put on a chopping board. When cooled slightly, pull the chicken apart using two forks, then add all of the pulled chicken into the tomatoey sauce
  • Drain the pasta and add to a large oven dish
  • Add the pulled chicken sauce on top of the pasta and mix it all together
  • Roughly chop and add the spinach leaves on top, then stir and mix together again
  • Sprinkle the light cheese evenly on top, then follow up by coating in the breadcrumbs
  • Evenly distribute the salami then pop the dish into the oven for 20 minutes, checking half way through
  • At the halfway check point, add the extra mature cheddar for extra cheesiness! Back into the oven for the final 10 mins
  • Serve into 4 large portions (at 631 cals per portion) with a side salad, or 6 smaller portions (at 421 cals per portion) with a side of chips!