150 g durum wheat spaghetti
1 pork sausage (65 g), casing removed
½ chicken stock cube or 10 ml stock powder, sodium reduced
3 chicken breasts, chopped finely (about 150 g each)
10 ml crushed garlic
1 x 410g tin chopped tomatoes with juice
125 ml parsley, chopped
freshly ground black pepper
10 ml sugar or mange tout (sugar snap peas)
250 ml frozen peas
60 g low fat mozzarella cheese, grated
1
Cook the spaghetti in lightly salted boiling water until tender but still firm. Meanwhile, crumble the sausage meat into a large frying pan. Add a little water and cook over medium heat, stirring, until the sausage is no longer pink. Add the stock powder, chicken and garlic. Cook, stirring, for about four minutes until the chicken is no longer pink.
2
Add the tomatoes with their juices, parsley, pepper and sugar, and bring to the boil. Simmer for about five minutes.
3
Add the peas or mange tout and cook until just heated through.
4
Toss the sauce with the hot pasta, sprinkle with the mozzarella cheese and serve immediately with a salad.
Ingredients
150 g durum wheat spaghetti
1 pork sausage (65 g), casing removed
½ chicken stock cube or 10 ml stock powder, sodium reduced
3 chicken breasts, chopped finely (about 150 g each)
10 ml crushed garlic
1 x 410g tin chopped tomatoes with juice
125 ml parsley, chopped
freshly ground black pepper
10 ml sugar or mange tout (sugar snap peas)
250 ml frozen peas
60 g low fat mozzarella cheese, grated