Ingredients
For the sauce
200 g red onion peeled and sliced
4 garlic cloves peeled and crushed
300 g roasted red peppers in vinegar (drained weight) roughly chopped
500 g passata
90 g Philadelphia Lightest or other low fat cream cheese
3 tbsp balsamic vinegar
1 tsp Worcestershire sauce
1 vegetable stock pot added without water
1/2 tsp sweet smoked paprika
1/2 tsp dried basil
For the pasta
200 g dried pasta
3 skinless chicken breasts cubed into 2cm pieces
300 g mushrooms sliced
low calorie cooking spray
salt and pepper to taste
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