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Heart healthy recipes


Tuscan chicken

Tuscan chicken


4 serves

10 m

20 m


  • 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


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.


  • 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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