Syn Free Baked Spaghetti with Chicken

This Syn Unconfined Dry Spaghetti with Chicken is a fab Slimming Humans food party to acquire in the colder months. It's packed loaded of travel, and is so prosperous to kind.I was debating whether or not to demand this Syn Release Sunbaked Spaghetti with Wuss a "one pot" saucer, as it kinda is, but kinda isn't.You pauperization to navigator the pasta in a single pan, but then you add it backmost to the sauce to windup cookery. But otherwise you do everything in "one pot".You can yet fix this in the larghissimo cooker - we make a method beneath.

There are spices in this Syn Release Baked Spaghetti with Chickenhearted, but not enough to put the kids off, so they should equivalent it.You can also compact it ladened of what e'er travel foods you equal! Marrow, crucifer, crucifer, spinach, peppers.you can put in what e'er you equivalent, or what you requisite to use up.Close you requirement many Paprika, Cumin, Turmeric & salinity. It may stable suchlike an odd combining of spices for a pasta cater, but friendship me - they're awful.You also pauperism to use whatsoever Frylight if you're feat to enter it Syn supply.

Whenever we condition to put oil in cookery we use Frylight. Perfect for familiar cookery and preparation, it delivers exactly one kilocalorie per spray, which makes it Syn people.The Helianthus or Olive Oil flavours are nonesuch for this Syn Unrestricted Parched Spaghetti with Yellow direction.

INGREDIENTS:

• 6  skinless chicken thighs
• 1 tsp Paprika
• 0.5 tsp Cumin
• 0.5 tsp Turmeric
• 1 tsp Salt
• 1 large Onion chopped
• 1 large Carrots chopped
• 1  stick of celery chopped
• 5 cloves of garlic
• 15  Mushrooms
• 10  Cherry Tomatoes
• 1  tin of chopped tomatoes
• 2 tbsp Tomato Puree
• 1  glug of Worcestershire sauce
• 150 ml Chicken stock 150ml of water & 1 stock cube
• 1  Lemon Juice of
• 200 g Bucatini or Spaghetti
•   handful fresh parsley chopped

INSTRUCTIONS:

In the Oven

• Mix Paprika, Cumin, Turmeric, lemon juice & Salt - sprinkle over chicken thighs - let sit for 10-20 mins
• Preheat your oven to 200°C
• Heat a large pan/casserole dish, spray with Frylight and lightly brown the chicken thighs then set aside
• If any bits have stuck to the pan (they should - it’s good!) pour in a little water or white wine vinegar to scrape it away. Keep it in the pan - don’t throw it away!
• Spray the pan with Frylight and fry the onions, celery, carrot, mushrooms, cherry tomatoes and garlic.
• When the onion begins to soften, add the tomato puree and Worcestershire sauce - fry off for a further 3 minutes, stirring often.
• Add the 150ml of stock, tin of chopped tomatoes and place the chicken on top.
• Place in the oven for 20 minutes
• Whilst the chicken is cooking, cook the pasta but take 2 minutes off the packet instructions. We need it to be al dente - which means not quite cooked. Drain it and set aside.
• Lift the chicken out the oven, and remove the chicken. Taste the sauce & add more seasoning if necessary (you may need a stock pot or stock cube - it’s up to you!).
• Add the pasta to the sauce, making sure to slick all the pasta with the sauce. Add the chicken back in but place it under the pasta if you can.
• Cover the dish, and place back in the oven for 10-15 minutes.
• Lift out of the oven, sprinkle with parsley and serve.

In the slow cooker

• Mix Paprika, Cumin, Turmeric, lemon juice & Salt - sprinkle over chicken thighs - let sit for 10-20 mins
• Spray a pan with with Frylight and lightly brown the chicken thighs then set aside into the slow cooker.
• If any bits have stuck to the pan (they should - it’s good!) pour in a little water or white wine vinegar to scrape it away. Keep it in the pan - don’t throw it away!
• Spray the pan with Frylight and fry the onions, celery, carrot, mushrooms, cherry tomatoes and garlic.
• When the onion begins to soften, add the tomato puree and Worcestershire sauce - fry off for a further 3 minutes, stirring often.
• Pop the contents of the pan into the slow cooker.
• Add the 150ml of stock, tin of chopped tomatoes and cook on high for 3-5 hours.
• Remove the lid for the last hour to let the sauce thicken slightly.
• Cook the pasta but take 2 minutes off the packet instructions. We need it to be al dente - which means not quite cooked. Drain it and pop it into the slow cooker
• Cover the slow cooker, and let it cook on high for 10-15 minutes.
• Sprinkle with parsley and serve.

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