Instructions:
- Preheat your oven to 220°C/fan 200°C/gas 7. Place the chopped courgette and yellow pepper on a roasting tin, then spray them with low-calorie cooking spray. Lightly season and toss them well. Roast for 20 minutes, turning halfway through, and add the cherry tomatoes 5 minutes before the cooking time is up.
- Meanwhile, spray a large non-stick saucepan with low-calorie cooking spray and heat it over medium heat. Add the finely chopped onion and sauté for 10 minutes, adding a little water if it starts to stick.
- Stir in the crushed garlic, tomato purée, canned tomatoes, chicken stock cube, basil, oregano, and 250ml water. Simmer the sauce for 10-15 minutes, or until it thickens. Remove the saucepan from the heat, stir in the Greek yogurt, and lightly season.
- While the sauce is simmering, cook the pasta according to the instructions on the packaging.
- Spray a non-stick griddle pan with low-calorie cooking spray and heat it over medium-high heat. Once hot, add the chicken strips and cook for 2-3 minutes on each side, or until they are cooked through. Set the cooked chicken aside and keep it warm.
- Drain the cooked pasta and return it to the saucepan, reserving a small amount of the cooking water. Stir in the tomato sauce, roasted vegetables, and chicken. Add a couple of tablespoons of the reserved cooking water if necessary. Lightly season the dish and serve it hot alongside your favorite salad.
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