This was lovely – very filling and a nice bit of heat from the chilli and the chorizo. It suggested serving with green beans and rice – but it most certainly didn’t need the rice!
Preparation Time: 20 mins
Cooking Time: 30 mins
Calories per serving: 424
Oil, Olive – 7ml
Onions, peeled and sliced -100g
Peppers, Yellow, Raw (1 medium) cut into bite-sized chunks – 155g
Courgette, Raw – cut in half lengthwise and then sliced – 200g
Chorizo, sliced – 70g
Tomatoes, Chopped, in Tomato, Canned – ½ Can/200g
Butter Beans, Canned – ½ Can/125g
Tomato Puree, Double Concentrate – 1 Tbsp/15g
Oregano, Dried,- ½ Tsp/0.5g
Dried Chilli Flakes – ½ Tsp/1.5g
Stock Cubes, Chicken, half a cube
Parsley, Fresh – 1 Tbsp/3.8g
Salt – 1 Pinch/0.1g
Freshly Ground Black Pepper – 1 Pinch/0.2g
Chicken Breast Fillets 2 x 100g, cut into slices – 200g
Heat the oil in a large, non-stick frying pan or saute pan. Add the chicken and season with the pepper. Fry for 2 minutes, stirring regularly.
Transfer the chicken to a plate using a slotted spoon or spatula and add the onion, pepper, courgette and chorizo to the pan. Fry over a medium high heat for 3 minutes, stirring regularly.
Add the wine, tomatoes, butterbeans, tomato puree, oregano, chilli flakes and chicken stock cube to the pan. Refill the tomato tin with cold water, pour into the tomato mixture and stir. Season with a little salt and pepper.
Bring the sauce to the boil, return the chicken to the pan and simmer for 8-10 minutes, or until the chicken is tender and cooked through and the sauce has thickened.
Garnish with the parsley and serve immediately. Goes nicely with green beans,
Nutrition Data Per Serving
Calories (kcal) 424.6
Protein (g) 42.4
Carbohydrate (g) 26.4
Fat (g) 16.9
Fruit & Veg 5.1
Fibre (g) 8.1