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heartfoundation.org.au|Helpline 13 11 12

Tuscan chicken

20 minutes (10 minutes)
Serves 4
    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. Garnish with parsley.

If freezing, allow to cool. Freeze in an airtight container.

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