Hearty chicken and vege casseroleReviewed by our expert panel
(at time of publication)
- 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
- ½ cup chicken stock
- ¼ cup white wine
- 2 teaspoons tomato paste
- 1 teaspoon brown sugarlight brown cane sugarX
- 4 cups chopped spinach
- fresh parsley, to garnish
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.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 2g
Dietary fibre 3g
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