Ingredients
- 1 tablespoon olive oil
- 400 g lean chicken tenderloins
- 1 brown onion finely diced
- 2 garlic cloves crushed
- 3 stalks celery finely diced
- 1 red capsicum, halved, seeded, thinly sliced lengthways
- 1 medium zucchini, halved lengthways, sliced
- 1 eggplant cut into 2 cm cubes
- 5 tomatoes roughly chopped
- 1 teaspoon oregano (fresh or dried)
- 1 teaspoon thyme (fresh or dried)
- 2 cups cooked spiral pasta, to serve
- 2 tablespoons parsley, to garnish
Method
Step 1
Heat oil in a large pan over medium-high heat. Add chicken and brown for 3-5 minutes on each side.
Step 2
Remove chicken from the pan and set aside on a plate.
Step 3
Add onion, garlic, and celery to the pan, stirring for 5 minutes or until softened. Add capsicum, zucchini and eggplant and cook, stirring for 5-7 minutes.
Step 4
Add tomatoes, fresh oregano, thyme and chicken to the pan and cook, covered until the chicken is cooked through and vegetables are tender.
Step 5
Serve Tuscan chicken with pasta.
Step 6
Allow to cool. Freeze in an airtight container. (see tip)
Step 7
Once reheated, garnish with parsley before serving.
Tips
- Pasta can be cooked when defrosting and heating the frozen Tuscan chicken dish. Pasta can also be frozen with the meal.
- If you can only buy chicken breast, cut the chicken breast into thick strips to resemble chicken tenderloins.
