Chicken, tomato and olive casserole
Serves: 4
Time to make: 25 mins
Total cost: $21.96 / $5.49 per serve
(at time of publication)
Ingredients
- olive spray oil
- 500g skinless chicken breast, cut in 3cm cubes
- 1 onion, thinly sliced
- 2 rashers lean bacon, diced
- 2 sticks celery, diced
- 2 cloves garlic, very thinly sliced
- ⅓ cup (80ml) white wine
- 400g can diced tomatoes, no added salt
- ½ cup water
- ⅓ cup (50g) pitted kalamata olives, halved
- 4 cups risoni pasta or rice, cooked
- 2 cups green beans, steamed, to serve
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Instructions
1 Heat a large pan over a high heat and spray with oil. Cook chicken, in batches, for 2 minutes or until golden. Remove from pan.
2 Spray pan again and add onion, bacon and celery. Cook, stirring, for 5 minutes. Add garlic, cook for 1 minute. Add wine and simmer for 1-2 minutes.
3 Add tomatoes, water, olives and chicken to pan. Stir to combine. Bring to the boil. Reduce heat and simmer for 10 minutes.
4 Serve chicken with risoni or rice and beans.
Nutrition Info (per serve)
-
Calories 524cal
-
Kilojoules 2200kJ
-
Protein 42g
-
Total fat 12g
-
–Saturated fat 3g
-
Carbohydrates 55g
-
–Sugars 7g
-
Dietary fibre 6g
-
Sodium 850mg
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Calcium 100mg
-
Iron 3mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
