Italian Chicken Print E-mail
Written by Margaret Foss, 2009   
175-225g (6-8 oz) spaghetti
1 1/2 tbsp olive oil
2 cloves garlic, crushed
300g (10 1/2 oz) free range chicken breast, skinned and cut into pieces
2 small orange peppers, de-seeded, halved crossways, then sliced
3 small courgettes, halved lengthways, then sliced
1 can chopped tomatoes
75ml (2 1/2 fl oz) chicken stock
1-2 tsp oregano or basil, or mixed Italian dried herbs
freshly ground black pepper

1. Cook the spaghetti according to the maker's instructions.

2. Heat the oil in a frying pan and stir-fry the garlic and chicken for 1 minute.

3. Add the pepper and courgette slices and stir-fry for 5-6 minutes.

4. Stir in the remaining ingredients, bring to the boil and simmer, uncovered, for 4 minutes or until the chicken and vegetables are cooked.

5. Drain the pasta and stir into the sauce.

6. Serve with a mixed salad.

Serves 4
 
[ Back ]