If you love pasta, but are trying to cut down on your calorie intake, you will love this healthy chicken pasta recipe.
Chicken tomato pasta has to be the ultimate midweek dinner. Packed with protein and flavour but ready in less than half an hour.
Each serving provides 605 kcal, 50.1g protein, 12.4g carbohydrate (of which 6.1g sugars), 40.4g fat (of which 10.3g saturates), 4.2g fibre and 1.18g salt.
Preheat the oven to 200C/180C Fan/Gas 6. Place a large ovenproof frying pan over a medium–high heat.
Rub 1 teaspoon of oil over the chicken breasts on both sides and season with salt and pepper. Pour the remaining oil into the frying pan and add the chicken. Cook for around 2 minutes then turn the chicken over and add the butter, garlic, rosemary, thyme, tomatoes and shallots. Transfer to the oven and cook for 10–15 minutes until the chicken is cooked through.
Meanwhile, bring a saucepan of salted water to the boil and cook the pasta according to pack instructions until al dente. Drain, reserving the cooking water, and set aside.
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