Chicken casserole
prep: 20 minutes
cook: 50 minutes
serving: 4
Nutrition Facts
each serving
KCal
274
Carbs
16.3g
fiber
16g
Protein
38.6g
Fat
2.5g
Saturates
0.6g
Sugars
10.2g
Salt
0.03g
Fruit/Veg Portion
3
Ingredients
all 10 types- 4 small skinless chicken breasts (500g)
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 2 green peppers, seeded and chopped
- 2 tbsp fresh marjoram or half tbsp dried
- 1 x 400g tin chopped tomatoes
- 150ml low-salt chicken stock
- 1 x 420g can borlotti beans, drained and rinsed
- 2 tbsp tomato purée
- freshly ground black pepper
Directions
4 steps in totalStep 1
Heat a large non-stick saucepan and fry the chicken breasts until brown on each side. You can add a small amount of water into the pan if the chicken is sticking to the pan.
Step 2
Add the onion, garlic and peppers and continue to fry for 2–3 minutes.
Step 3
Add the chopped tomatoes, chicken stock, beans, tomato puree, freshly ground pepper and herbs.
Step 4
Stir well, bring to the boil cover and simmer gently for 40–45 minutes.
PRINT
I MADE IT
