Cooking: Less than 10 minutes
Cals: 178.3 kJ’s: 748.8 Protein: 28.1g Carbs: 8.6g Fat: 3.5g
What You Need:
600g chicken breast tenderloins, diced
3 rindless middle eye rashers of bacon, diced
2 small brown onion, diced
2 fresh cloves of garlic, chopped
1½ cups sliced mushrooms
3-4 stalks celery, diced
2 x medium red capsicums, deseeded, sliced into strips
500mls thick passata cooking sauce
⅓ cup pitted kalamata olives
½ cup red wine
1 tsp mixed Italian herbs
fresh rosemary sprigs
canola oil cooking spray
freshly chopped basil / Italian parsley, to garnish
cracked pepper to taste
350g steamed green beans, ends trimmed*
What To Do:
1. Spray a large frying pan lightly with oil and heat over medium heat. Sauté onions and garlic for 1 minute until fragrant, then add chicken and bacon pieces. Cook 3-4 minutes stirring often.
2. Next, add mushrooms, celery, capsicum strips and sprinkle with Italian herbs. Mix in tomato cooking sauce, olives and red wine. Add rosemary sprigs and season to taste with cracked pepper. Place lid on top and simmer on medium-high heat for 3-4 minutes.
3. Meanwhile, set a steamer basket in a medium saucepan filled with 2-3 cup of water. Bring to a boil over high heat. Place green beans into the steamer basket. Cover, and steam beans for 2-3 minutes, depending on how tender or crisp you like them.
4. When ready to serve, plate up chicken cacciatore and beans on individual plates or a large serving platter. Garnish with fresh basil and parsley.
Shar’s Tip – Tenderloins can be swapped for diced chicken breast. Tenderize the great fillets with a meat mallet or rolling pin to an even thickness before dicing and cooking.