Rosemary chicken with capsicum and tomato sauce

1 Heat the oil in a large deep-sided frying pan. Add the chicken, scatter over the rosemary and fry for 5 minutes.

2 Turn the chicken and add the capsicum and courgettes. Fry for a further 5 minutes or until the chicken is golden and cooked through.

3 Remove the chicken from the pan and keep warm. Add the Tomato and vegetable sauce to the pan with the vegetables and stir over a low heat until hot. Divide the chicken among 4 plates and pour over the sauce. Serve with potatoes and steamed spinach.

*Tomato and vegetable sauce

Heat olive oil in a large, heavy-based saucepan. Add onion and cook, stirring, for 5 minutes. Add celery and leek and cook, stirring, for 10 minutes until soft. Add wine and water and bubble for 5 minutes until the liquid has almost evaporated. Add tomatoes and tomato purée and stir with a wooden spoon. Simmer for 10 minutes, uncovered, until the sauce starts to thicken.

You can also use this sauce as a base in these recipes:

Chilli tomato sauce with chickpeas
Spinach and black olive sauce with pasta
Tuna and basil sauce in jacket potatoes