❤Chicken & Mediterranean vegetable pasta❤ . . READY IN 40MINS AND FEEDS 4 •Roughly chopped1 large pepper •Salt and freshly ground black pepper •160g cherry tomatoes •1 large onion •2 ts of garlic •3 tbsp tomato puree •400g can chopped tomatoes •Half a chicken stock cube •2 tsp dried oregano •400g Pasta •500g Chicken breasts. . . Preheat the oven to 220°C Pepper in a roasting tin then spray with low calorie cooking spray, season to taste and toss well. Roast for 20 minutes, turning halfway and adding the tomatoes 5 minutes before the end of cooking. Add the onion and fry for 10 minutes, adding a little water if it starts to stick. Stir in the garlic, tomato puree, canned tomatoes, stock cube, oregano and 250ml of water. Simmer for 10-15 minutes or until the sauce has thickened. While the sauce is simmering, cook the pasta according to the pack instructions. In a separate pan cook your chicken strips Set aside and keep warm. Drain the pasta and return to the saucepan, Stir through the tomato sauce, roasted vegetables and chicken. Serve hot with your favourite salad. . . .