Ingredients:
350g Raw Chicken Mince
200g Dried Penne Pasta
30g Finely Grated WW Cheese
300ml Chicken Stock
30g Tomato Pessata
1 diced onion
1 - 2 crushed Garlic Cloves
Pinch of Salt & Black pepper
Method:
Brown the chicken mince in a non stick pan,
breaking up any clumps with wooden spoon until well cooked all over.
Add garlic, onion, carrots, pessata, stock and seasoning.
Bring to the boil, cover and simmer for 1 hour until tender.
Preheat the oven to 180C/GAS 4
Cook the pasta in large pan according to packet.
Drain thoroughly and mix with Chicken sauce.
Transfer to a shallow ovenproof dish and sprinkle with grated cheese
Bake for 20 - 30 minutes until golden brown on top
Four Servings at 7 Propoints Each
