SERVES 4
PER SERVING
254 KCAL
5.7G FAT
PREPARATION TIME 5 MINUTES
COOKING TIME 30 MINUTES
2 red onions, chopped
2 garlic cloves, crushed
4 × 150g skinless chicken breasts
2 green peppers, sliced
1 × 400g can tomatoes
1 teaspoon chicken stock
500g tomato passata
salt and freshly ground black pepper
chopped fresh parsley to garnish
1 Heat a non-stick frying pan, and dry-fry the onion and garlic until soft.
2 Season the chicken breasts with salt and pepper and add to the pan, browning them on both sides. Add the peppers and continue cooking for 2–3 minutes.
3 Stir in the canned tomatoes, chicken stock and tomato passata. Simmer gently for 20 minutes until the chicken is fully cooked and the sauce reduced. Just before serving, sprinkle with the parsley.
4 Serve with boiled new potatoes (with skins) and green vegetables or salad
TIP This sauce is very versatile and can also be used for pork, turkey and beef
WINE CHOICE
Pinot Grigio, a medium dry white, makes a good pairing here
