This Syn Free Baked Spaghetti with Chicken is a fab Slimming World pasta dinner to have in the colder months. It’s packed full of speed, and is so easy to make!I was debating whether or not to call this Baked Spaghetti with Chicken a “one pot” dish, as it kinda is, but kinda isn’t.

You need to cook the pasta in a separate pan, but then you add it back to the sauce to finish cooking. But otherwise you do everything in “one pot”.

There are spices in this Syn Free Baked Spaghetti with Chicken, but not enough to put the kids off, so they should like it!

You can also pack it full of what ever speed foods you like! Courgette, broccoli, cauliflower, spinach, peppers… you can put in what ever you like, or what you need to use up.

This Syn Free Baked Spaghetti with Chicken is Syn free providing you do the following;

Take the skin off the chicken thighs before you cook them.
Use a spray oil like Frylight which is Syn free.
If you add a stock pot instead of a stock cube, make sure that you use a Syn free one.

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Ingredients:

6 - chicken thighs
2 - tbsp olive oil
1- tsp Paprika
1/2 - tsp Cumin
1/2 - tsp Turmeric
1 - tsp Salt
1 - large Onion chopped
2 - Medium 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

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Instructions:

1.Mix Paprika, Cumin, Turmeric, lemon juice & Salt - sprinkle over chicken thighs - let sit for 10-20 mins

2.Preheat your oven to 200°C

3.Heat a large pan/casserole dish, spray with Frylight and lightly brown the chicken thighs then set aside

4.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!

5.Spray the pan with Frylight and fry the onions, celery, carrot, mushrooms, cherry tomatoes and garlic.

6.When the onion begins to soften, add the tomato puree and Worcestershire sauce - fry off for a further 3 minutes, stirring often.

7.Add the 150ml of stock, tin of chopped tomatoes and place the chicken on top.

8.Place in the oven for 20 minutes

9.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.

10.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!).

11.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.

12.Cover the dish, and place back in the oven for 10-15 minutes.

13.Lift out of the oven, sprinkle with parsley and serve.

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