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300 g (10.5 oz) rigatoni (or another type of short pasta)
1 tablespoon olive oil
170 g (6 oz) chorizo, sliced
350 g (12 oz) chicken breast, diced
1 small red onion, finely diced
1 small red pepper, diced
3 garlic cloves, minced
½ teaspoon dried oregano
½ teaspoon dried marjoram
¼ teaspoon red...
For the chicken:
150g (5.3oz) of boneless skinless chicken thigh, sliced into small strips
1 teaspoon of paprika
½ teaspoon of dried oregano
½ teaspoon of dried basil
pinch of sea salt
For the baked Feta:
180g (6.4oz) of chopped tomatoes (canned)
10 grape tomatoes (or use cherry)
½ red bell...
125g chicken breast
75g dried pasta
1/2 onion
Garlic
1/2 yellow pepper
1/2 red pepper
50g cream cheese (I used garlic & herb)
30g cheese (grated)
1/4 sachet Old El Paso smokey bbq fajita seasoning
Parsley to serve
300g dried pasta (whatever shape you prefer)
low-calorie cooking spray
2 courgettes, cut into 1cm (½in) dice
5 spring onions, trimmed and sliced
½ tsp smoked sweet paprika
½ tsp garlic granules
400ml vegetable or chicken stock (2 vegetable or chicken stock cubes dissolved in 400ml boiling water)...
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