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Chicken Pasta Bake

Serves: 2

Nutritional Information (per serve)

  • Energy 1700kj( 404 cal)
  • Protein 47g
  • Fat 16g (Saturated 5g)
  • Carbohydrate 11g (Sugar10g)
  • Fibre 8g
  • Sodium 435 mg

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  • 250g Slendier Spaghetti
  • 200g broccoli (cut into small florets)
  • 1 tsp olive oil
  • 200g chicken breast (thinly sliced)
  • 100g chestnut mushrooms (quartered)
  • 2 Tbsp sundried tomato pesto (reduced salt if possible)
  • 150mL natural low fat yoghurt
  • 40g low fat feta cheese
  • Topping
  • 2 spring onions (finely sliced)
  • 20g grated low fat cheddar cheese
  • ½ garlic clove (finely chopped)
  • 20g flaked almonds


  1. Prepare Slendier spaghetti as per instructions on the back of the pack. Set aside.
  2. Preheat the oven to 180 degrees celcius. Bring a large pan of salted water to the boil. Throw in the broccoli and cook for until just cooked. Drain well, then return to the pan, add Slendier Spaghetti.
  3. Heat the oil in a wide pan, add the chicken pieces and fry until lightly browned. Tip in the mushrooms and stir fry for 1 minute, then stir in the tomato paste, feta cheese and yoghurt Gently simmer, stirring, until the cheese has melted to thicken the sauce.
  4. Pour the sauce over the pasta/broccoli, stirring gently until coated, then tip into a shallow ovenproof dish and level the top.
  5. Mix the spring onions, cheddar and garlic for the topping and sprinkle over the pasta. Bake for 15 minutes, remove and sprinkle over flaked almonds then bake again until golden.

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