Calories: 463 Preparation: 5 mins Cooking: 20 mins Serves: 4
1 tbsp olive oil
4 chicken breast fillets
100ml (4floz) red wine or stock
1 (350g) jar tomato and chilli pasta sauce
225g (8oz) pappardelle pasta ribbons
25g (1oz) Parmesan cheese, sliced
1 (85g) bag watercress
½ tsp freshly grated nutmeg
Heat 1 tsp of the oil in a large non-stick frying pan, add the chicken breasts and fry for 8-10minutes, turning once until browned on both sides. Add the wine (or stock) and simmer for 2-3 minutes until it has nearly all evapourated. Add the tomato sauce, cover and simmer for 5 minutes or until the chicken is nearly cooked through.
Meanwhile, cook the pasta in a large pan of boiling salted water for 7 minutes or according to packet instructions until the pasta is just tender. Drain in a colander. Place the watercress, nutmeg and remaining oil in the pan, add the pasta and toss to mix, season well with black pepper. Keep warm.
Arrange the slices of Parmesan cheese on top of the chicken and place the frying pan under a hot grill. Cook for 2 minutes until the cheese is golden brown. Serve the chicken and sauce on top of the wilted watercress pappardelle.
Pappardelle pasta is a broad flat noodle, if you prefer you could use and equal quantity of tagliatelle or linguine in this recipe instead, just adjust the cooking time according to packet instructions.
Fat: 9.1g Saturated Fat: 2.3g Carbohydrate: 49g Protein: 45.3g Fibre: 2.1g Salt: 1.34g