| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Ready stead, Emp |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
|
Chicken breasts |
| 1 |
|
Garlic clove; crushed |
| 3 |
|
Spring onions; chopped |
| 1 |
|
400 gram can chopped tomatoes |
| 25 |
ml |
White wine |
| 1 |
tb |
Tomato puree |
| 1 |
|
Handful basil leaves; torn |
|
|
Salt & pepper |
INSTRUCTIONS
1 Heat the olive oil in a wok. Cut the chicken into strips and sear in the
hot wok Add the garlic and onions. Season and cook for 2-3 minutes until
soft.
2 Add the tomatoes, white wine and tomato puree and cook for a further 5-6
minutes until the chicken is fully cooked through. Serve with the basil
leaves stirred through. Pasta or rice are both suitable to serve with this
dish.
Converted by MC_Buster.
Per serving: 618 Calories (kcal); 34g Total Fat; (50% calories from fat);
63g Protein; 11g Carbohydrate; 186mg Cholesterol; 235mg Sodium Food
Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”