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 oil spray
- 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
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)
Kilojoules 2200kJ
Calories 524cal
Protein 42g
Total fat 12g
–Saturated fat 3g
Carbohydrates 55g
–Sugars 7g
Dietary fibre 6g
Sodium 850mg
Calcium 100mg
Iron 3mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Cath Muscat
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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