500g skinless and boneless chicken breasts, cut into thin strips
Method
- Preheat your oven to 220°C/fan 200°C/gas 7. Put the courgette and pepper in a roasting tin, spray with low-calorie cooking spray, season lightly and toss well. Roast for 20 minutes, turning halfway and adding the tomatoes 5 minutes before the end of cooking.
- Meanwhile, spray a large non-stick saucepan with low-calorie cooking spray and place over a medium heat. Add the onion and fry for 10 minutes, adding a little water if it starts to stick.
- Stir in the garlic, tomato purée, canned tomatoes, stock cube, basil, oregano and 250ml water. Simmer for 10-15 minutes, or until the sauce has thickened. Take the pan off the heat, stir in the yogurt and season lightly.
- While the sauce is simmering, cook the pasta according to the pack instructions.
- Spray a non-stick griddle pan with low-calorie cooking spray and place over a medium-high heat. When it’s hot, add the chicken strips and fry for 2-3 minutes each side, or until cooked through. Set aside and keep warm.
- Drain the pasta and return to the saucepan, reserving a little of the cooking water. Stir through the tomato sauce, roasted vegetables and chicken plus a couple of tablespoons of the cooking water if needed. Season lightly and serve hot with your favourite salad.