Recipe in Caption

• servings: Serves 4

Ingredients

4x Chicken Breast Fillets, approx 600g

2 Tsp Harissa Powder

1 Red Onion, Diced

3 Garlic Cloves, Minced

2 Tbsp Harissa Paste

1 Tbsp Tomato Puree

2 Roasted Red Peppers, Sliced (Jar)

80g Baby Spinach

3 Tbsp Lighter Crème Fraîche

100ml Chicken Stock

250g Spaghetti, Dried

Low Calorie Oil Spray

Salt & Pepper, To Taste

Pinch, Chilli Flakes (optional)

4 tsp Grated Parmesan (optional)

Fresh Parsley, To Garnish

4 Reduced Fat Garlic Bread Slices

Directions

Lightly spray a frying pan with low calorie oil spray. Season the chicken with harissa powder, salt, and pepper, then sear for 2-3 minutes per side over medium high heat until lightly browned.

Transfer the seared chicken to the slow cooker.

Add the sliced red onion, minced garlic, harissa paste, tomato puree, roasted red peppers, and chicken stock. Stir gently to combine.

Cover and cook on Low for 3½-4 hours or High for 2 hours, until the chicken is tender and cooked through.

About 15 minutes before serving, cook the spaghetti in salted boiling water until al dente. Reserve a little pasta water.

Remove the chicken from the slow cooker and stir in the baby spinach to let it wilt on the sauce.

Stir in the low fat crème fraîche until creamy and add the drained spaghetti. Toss gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce.

Season to taste with salt and pepper and return the chicken breasts to the slow cooker. Cover with lid and leave the pasta to absorb the sauce for a few minutes.

Serve the pasta topped with a chicken breast and a ladle of the creamy harissa sauce.

Top with grated Parmesan, fresh parsley and a pinch of chilli flakes, if you like. Enjoy!