Hearty chicken and vege casserole
Nutrition Info.(per serve)
- 1 tablespoon olive oil
- 1 onion, diced
- 1 clove garlic, finely chopped
- 500g skinless, boneless chicken thighs or breast, chopped
- 1 carrot, diced
- 1 red capsicum, sliced
- 400g can chopped tomatoes
- 1/2 cup chicken stock
- 1/4 cup white wine
- 2 teaspoons tomato paste
- 1 teaspoon brown sugarlight brown cane sugarX
- 4 cups chopped spinach
- fresh parsley, to garnish
Total fat 7g
Saturated fat 2g
Dietary fibre 3g
1 In a large pan, heat oil and cook onion and garlic over a medium heat until softened. Add chicken, carrot and capsicum. Stir-fry until chicken is browned.
2 Add tomatoes, stock, wine, tomato paste and sugar. Bring to a simmer. Cook for 15-20 minutes until chicken is cooked through and liquid reduced a little.
3 Add spinach and cook for 5 more minutes. Garnish with parsley. Serve with pasta, rice or potatoes.
Add black olives and chillies to this casserole for extra flavour.
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