Boozy Red Pasta Chicken

(SERVES 4)

• 1 large onion, finely sliced
• 1 garlic clove, crushed
• 25 g/1 oz/2 tbsp low-fat spread
• 4 skinless chicken breasts, about 175 g/6 each
• Salt and freshly ground black pepper
• 400 g/14 oz/1 large can chopped tomatoes
• 60 ml/4 tbsp port
• 30 ml/2 tbsp chopped parsley
• A few grains of artificial sweetener
• 100 g/4 oz pasta shells
• 15 ml/1 tbsp chopped basil

To serve:

• Mixed Green Salad

Fry (sauté) the onion and garlic in half the low-fat spread for 3 minutes, stirring until
softened and lightly golden. Remove from the pan with a draining spoon. Brown the chicken
in the remaining low-fat spread in the same pan. Return the onions and garlic to the pan
with the remaining ingredients except the pasta and basil. Bring to the boil, reduce the
heat and simmer for 15-20 minutes until the chicken is cooked and the sauce is pulpy,
stirring occasionally. Meanwhile, cook the pasta according to packet directions. Drain.
When the chicken is cooked, lift out of the pan and transfer to four warmed serving plates.
Mix the cooked pasta with the sauce and spoon to one side of the chicken. Sprinkle with the
basil and serve with Mixed Green Salad.