Each serving contains approximately 650 kcal.
Ingredients
Serves 2
- 130g wholewheat spaghetti
- 3 garlic cloves
- 1 onion
- 400g cherry tomatoes
- 2 teaspoons rapeseed oil
- large handful of fresh basil leaves
- 1 tablespoon tomato puree
- 225g shredded skinless and boneless chicken (leftover roast or rotisserie)
- 25g Parmesan block
- salt (optional) and freshly ground black pepper
Method
- Preheat the grill to high and line a large baking tin with foil. Swirl the spaghetti into a large pan of boiling water with a pinch of salt (optional). Cook for 10-12 minutes until cooked through and tender.
- Meanwhile, smash the garlic cloves and remove the skins. Cut the onion in half and then into slices. Put on to the lined baking tin with the cherry tomatoes and season with salt (optional) and pepper. Drizzle over the oil and place under the grill for 6-8 minutes until nicely charred.
- Transfer the contents of the baking tin into a blender and add the half of the basil and the tomato puree. Whizz until smooth.
- Drain the spaghetti and return to the pan over a low heat with the tomato sauce and chicken. Toss until evenly combined.
- Divide the chicken and cherry tomato spaghetti between bowls and add the rest of the basil. Using a vegetable peeler, pare the Parmesan on top and add a good grinding of black pepper to serve.
