Chicken, tomato and olive casserole
Reviewed by our expert panelServes: 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
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
-
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.
Photographer: Cath Muscat
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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