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Chicken in Pepper, Garlic and Tomato Sauce
Ingredients
1tbsp oil
4 x 150g (5oz) chicken breasts
1 onion, finely chopped
2 red peppers, finely diced
2 fat garlic cloves, crushed
2 medium courgettes, finely diced
400g tin chopped tomatoes
450ml (¾ pint) hot vegetable stock
400g tin flageolet beans, drained and rinsed
Small handful of fresh herbs (we used basil and parsley), chopped
Warming, fast and oh-so-flavoursome
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Method
1 Heat oil in a pan; cook chicken for 4-5min on each side until golden. Remove from pan and keep warm.
2 Add the onion to the pan and cook for 7-8min until softened. Add the pepper, garlic and courgette and continue to cook for 2min.
3 Stir in the tomatoes and stock and bring to the boil, then return the chicken to the pan. Simmer for 10-15min until the sauce is thick and the chicken cooked through.
4 Add the beans to the sauce with the herbs and plenty of salt and black pepper, and stir to heat through. Serve immediately with crusty bread.
Next time round...
Cook the sauce as per recipe, omitting the chicken and adding 70g pack cubed pancetta with the courgette. Meanwhile, cook 400g (14oz) spaghetti. Serve the sauce with the drained spaghetti, scattered with
25g (1oz) grated Parmesan. 326cals, 12g fat (4g saturates), 38g carbs (11g total sugars) per serving
Comments
In this month's issue of...
- MAKE THIS YEAR TRULY SPECIAL...
- TRADITIONAL recipes you can trust with veggie options and party cooking
- MONEY-SAVING MAGIC - turkey main course for £3 and presents for under £10
- CELEBRATE WITH THE STARS: Jamie Oliver, Gordon Ramsay, Lulu, Judi Dench and more
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