Bruschetta Chicken Spaghetti

• 1x150g  skinless chicken breast  
• 65g  spaghetti, dry weight  
• 2 large, ripe tomatoes, deseeded and diced  
• 25g reduced-fat cheese, grated  
• 1 tsp  tomato puree  
• 1 clove of garlic, peeled and finely diced  
• 0.25 tsps  chopped parsley, for garnish(optional)  
•  Parmesan cheese (optional)

• Preheat the oven to 180C, 350F, Gas Mark 4
• Using a rolling pin, slightly flatten the chicken breast and transfer it to a small oven-proof dish.
• Place the diced tomatoes, tomato puree and garlic into a small bowl and mix to combine. Spread the tomato mixture over the top of the chicken. Sprinkle over the grated cheese and place in the oven.
• Whilst the chicken is cooking heat a medium pan of water, bringing it to the boil. Add the spaghetti and cook until al dente.
• Remove the chicken from the oven after about 20-25minutes.
• Drain the spaghetti and transfer to a warmed plate,place the bruschetta chicken on top and garnish with a few parsley leaves and a little Parmesan if using.
• Serve straight away.

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