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❗Made By: https://www.instagram.com/alexskitchenbangers/
Macros:
572 Calories
48.7g Protein
10.4g Fat
69.1g Carbs
Ingredients:
Make 2 Servings
Hunters Chicken:
2 chicken breasts (220g total)1 tsp smoked paprika
1 tsp bbq seasoning1 tsp garlic granulesSaltBlack pepper
30g BBQ sauce 35g reduced fat cheddar, grated
Pasta & Sauce:
130g dry rigatoni1 small onion, finely diced
100g courgette finely grated 1 tsp chopped garlic1 tbsp tomato purée40g bbq sauce150g passata½ chicken stock cube, crumbled30g light cream cheese100ml pasta waterBlack pepper
To Serve:
2 lean bacon medallions Fresh parsley, chopped
Cooking Directions:
Preheat the oven to 200°C (fan).
Season the chicken with the smoked paprika, BBQ seasoning, garlic granules, salt and pepper.
Place onto a lined baking tray and bake for 15-18 minutes until almost cooked through. Spoon over the BBQ sauce, top with the grated cheddar for a further 4-5 minutes until the cheese is melted and the chicken is fully cooked through.
Cook the pasta according to packet instructions. Reserve the pasta water before draining.
Fry the onion and grated courgette until softened.
Cook the bacon medallions until crispy, then chop into small pieces.
Stir through the garlic and cook for 30 seconds before adding the tomato purée and bbq sauce.
Pour in the passata, crumbled stock cube and black pepper. Simmer until slightly thickened.
Stir through the light cream cheese until melted into the sauce.
Add the reserved pasta water at a time until the sauce becomes smooth. Add the pasta and stir until evenly coated.
Serve the pasta and place the hunters chicken over the pasta and scatter over the bacon and parsley.
Enjoy!
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