Prep Time 10 mins

Cook Time 20 mins

Serves 2

Dairy Free

Ingredients

• 1 1/2 cups pasta shapes (spiral or bows), to make 2 cups cooked
• spray olive or canola oil spray
• 200 g skinless chicken breast, chopped
• 1/2 onion, chopped
• 2 cloves garlic, chopped
• 1 capsicum, chopped
• 100 g mushroom, chopped
• 1 x 400g can no-added-salt diced tomatoes
• 1 tomato, chopped
• 2 tbs salt-reduced tomato sauce
• 1/4 cup olives
• 1 sprinkle chilli flake, optional
• 1/2 cup basil leaves

Method

1. Cook pasta according to packet instructions. Drain well and set aside.
2. Place a large non-stick frypan on high heat and spray with oil. Add chicken and stir-fry for 4 minutes until browned but not completely cooked. Remove chicken from pan and set aside.
3. In the same pan, cook onion till softened, stirring often. Add garlic, capsicum, mushrooms, and fresh tomato and cook for another3 minutes.
4. Add tinned tomatoes, chicken and olives, season with chilli flakes and simmer for 5 minutes or longer if times permits.
5. Mix cooked pasta and basil through sauce and serve with black pepper.

Reference: The Better Health Channel – Live Lighter – for full details

https://livelighter.com.au/recipe/548/chicken-cacciatore-3-2-1

Please check the recipe if you have any allergies.