| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Food networ, Food3 |
1 |
servings |
INGREDIENTS
| 2 |
md |
Red onions |
| 2 |
|
Garlic cloves |
| 2 |
|
Red chillies; de-seeded and diced |
| 1 |
tb |
Chopped thyme |
| 1 |
tb |
Chopped basil |
| 2 |
lg |
Chicken breasts |
| 1 |
|
425 gram can chopped tomatoes |
| 75 |
ml |
Red wine |
| 2 |
|
Courgettes |
| 700 |
g |
Pasta; tagliatelle or |
|
|
; linguini |
| 50 |
g |
Black olives |
| 50 |
g |
Green olives |
| 1 |
|
Handful chopped fresh parsley |
|
|
Olive oil |
INSTRUCTIONS
Peel and dice the onion, peel and chop the garlic, de-seeded the
chillies and dice, chop the herbs and mix together. Dice the chicken
into bite size pieces.
Heat a little olive oil in a large pan. Add the diced chicken, cook
gently until brown all over. Remove.
Place the onion, garlic and chilli in the pan, cook for 2 minutes
until softened. Return the chicken to the pan, add the wine, the
herbs and the tomatoes. Simmer for 15 minutes or until the chicken is
tender.
Add the courgettes which have been sliced, and the olives. Heat
through.
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