This dish is perfect for those of you on Original or Extra Easy days, but the creamy tagliatelle would be perfect for those of you on a Green day too. Not only is it easy to make, but it tastes bloody gorgeous too!

I marinated some chicken thighs in my tasty marinade which was made from a teaspoon of chicken Bovril, a pinch of mixed herbs, 10 drops of Worcestershire sauce, 3 drops of tobasco, a sprinkle of garlic granules, chilli powder and turmeric. Add some soy sauce (approx. 50ml) and mix into a paste. Skin the chicken portions and coat in the paste, then place on a baking tray and bake on a high heat until cooked through. (I used 200 degree Celsius for around 25 minutes)

Now I am a little naughty when it came to making my tagliatelle. I used syns! *shock horror* I took 4 large spring onions and sliced them thinly then gently fried them in 10g of Lurpak’s New Garlic Butter which is 3.5 syns per the 10g. (You could just fry them in FryLight and add your own garlic to save on the syns but I wanted to try the butter) Whilst gently frying the spring onions I boiled one nest of tagliatelle in some boiling water for approx. 8 minutes until cooked. (Cooking times may vary depending on brand, make sure you buy dried tagliatelle, fresh pasta is not syn free!) When the spring onions were cooked through I added a large handful of fresh spinach to the pan, allowing it to wilt whilst i drained the pasta. I returned the drained pasta to it’s pan, tipped in the spinach and spring onion mixture, half a tin of sweetcorn and then 40g of Philadelphia Light Sweet Chilli flavour (3 syns) mixing thoroughly until the cream cheese had coated all the pasta, and the sweetcorn, spinach and spring onions were evenly distributed.

This was a simple and easy, perfect meal for one. The syns on EE are 6.5 but you could lower these by using Frylight if you wish. I really enjoyed this meal it was filling and tasty and spinach is definitely a food for this summer and it’s a speed food too!