Tuscan chicken
- 1 tablespoon olive oil
- 400g 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 2cm 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
- Heat oil in a large pan over medium-high heat. Add chicken and brown for 3-5 minutes on each side.
- Remove chicken from the pan and set aside on a plate.
- 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.
- Add tomatoes, fresh oregano, thyme and chicken to the pan and cook, covered until the chicken is cooked through and vegetables are tender.
- Serve Tuscan chicken with pasta.
- Allow to cool. Freeze in an airtight container. (*see tip)
- Once reheated, garnish with parsley before serving.
- 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.
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