Slimming World MayJune 2019

Pizza-topped pasta bake Chicken & chickpea curry

SUPER SIMPLE
Serves 4
V ✱
Ready in about
50 minutes

3 x 400g cans
chopped tomatoes
4 garlic cloves, crushed
Large splash of
balsamic vinegar
350g short dried pasta
shapes (we used cavatappi)
25g bunch basil,
leaves chopped
200g mozzarella, torn
into small pieces
1 tsp dried oregano
Green salad, to serve

E V E RY D AY E A S Y

Serves 4

✱

Ready in about

40 minutes

Low-calorie cooking spray

2 onions, finely sliced

2 red peppers, deseeded

and sliced

4 garlic cloves, crushed

2½ tbsp dried garam masala

2 x 400g cans chickpeas,

drained and rinsed

500ml chicken stock

400g can chopped

tomatoes

300g dried rice

4 skinless and boneless

chicken breasts,

thinly sliced

300g fat-free natural

Greek-style yogurt

100g fresh coriander,

roughly chopped

1 Preheat your oven to 220°C/

fan 200°C/gas 8. Put the tomatoes,

garlic and balsamic into a large

saucepan, season with salt and bring

to a simmer. Bubble for 15-20 minutes,

stirring often, until thickened and

slightly reduced in volume.

2 Meanwhile, cook the pasta for

2-3 minutes less than stated on

the pack instructions. Drain, then

steam-dry for a minute. Stir the pasta

through the tomato sauce with the

basil and half the mozzarella.

3 Transfer to a large baking dish.

Scatter the remaining mozzarella

evenly over the top, followed by the

oregano, and bake for 15 minutes

until the top is golden and the sauce

is bubbling. Leave to stand for

5 minutes, then divide between

4 plates and serve with the salad.

Syns per serving: 6*

*Deduct 6 Syns if using the mozzarella

as a Healthy Extra

1 Spray a large, deep, non-stick frying

pan with low-calorie cooking spray

and place over a medium heat. Fry the

onions and peppers for 5-6 minutes,

stirring, until starting to colour and

soften. Add the garlic and garam

masala with a good splash of water

and fry for 1-2 minutes until fragrant.

2 Add the chickpeas, stock and

tomatoes. Bring everything to

a simmer and cook for 15 minutes.

Meanwhile, cook the rice according

to the pack instructions, then drain.

3 Add the chicken to the chickpeas

and tomatoes, bring back to a simmer

and cook for a further 5-6 minutes

until the chicken is cooked through.

4 Remove the curry from the heat,

then add the yogurt and season. Stir

through the coriander and serve

immediately with the rice.

Syns per serving: FREE

Monday Tuesday

VEGGIE

DELIGHT

FULL OF

FLAVOUR

20 SLIMMING WORLD MAGAZINE