Slimming world chicken and red wine pasta

Updated at: Sun, 28 Jan 2024 22:34:57 GMT

Step 1

Preheat your oven to 200°C/fan 180°C/gas 6. Spray a large, flameproof, non-stick casserole dish with cooking spray and put over a medium heat. Fry the onion and celery for 5-6 minutes until softened but not coloured, stirring often. Add the garlic and fry for 2 minutes.

Step 2

Now add the bay leaves, tomatoes, mushrooms, chicken and stock pot with 500ml water. Bring to a simmer, then put in the oven, uncovered. Cook for 1 hour, stirring once or twice, until the sauce has thickened and the chicken falls apart when pressed with the back of a spoon. When the sauce has been cooking for about 50 minutes, cook the tagliatelle following the pack instructions, then drain.

Step 3

When the sauce is ready, roughly shred the chicken with a fork in the dish, mixing it into the sauce. Tip in the tagliatelle and put the dish back over a medium heat for a minute, tossing so the sauce clings to the tagliatelle (the heat helps this along). Scatter over the parsley, then divide between 4 bowls and serve.

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