Spicy Chicken Alfredo 

Serves 2 = 8sp per serving (Flex)

Ingredients

2 x 165g chicken breasts, raw and cut into bite sized strips

1 onion, finely diced

3 garlic cloves, peeled and finely chopped

½ box of button mushrooms

1 tsp chilli powder (less if you don’t like it too spicy)

½ tsp paprika

125ml white wine

½ chicken stock cube (undiluted)

½ box of passata (200ml)

½ tbsp. red wine vinegar (or balsamic vinegar)

Pinch of sugar

3 tbsp light single cream (I use Elmlea)

1 courgette, peeled into strips using a julienne peeler (optional)

100g of pasta of your choice, I used tagliatelle, dried

Method

Take a large frying pan, spray with 1kal and fry the seasoned chicken on a high heat until cooked through (6-7 minutes). Remove the chicken from pan and pop to one side. In the same pan, spray again with 1kal and then fry the onions for 3-4 minutes until they start to soften (add a little water if needed). Then add the garlic and mushrooms and fry for another few minutes. Add the chicken back to the pan.

Add the chilli powder and paprika, combine well and then add the wine with the stock cube. Simmer until reduced by half and then add the passata, vinegar and sugar and stir to combine well. Turn the heat down to a simmer and pop the pasta on to cook.

Two minutes before the pasta is cooked add the cream and courgette to the sauce, stir through and then remove the sauce from the heat. Drain the pasta and add the sauce, stirring well to make sure the pasta is coated in plenty of the lovely sauce.

Serve in a nice big pasta bowl and top with a little parmesan if you fancy.

Enjoy!

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