Chicken Pimento Bake

Chicken Pimento Bake

Serves 4

Points per serving: 6

1 tbsp olive oil

4 x 150g skinless boneless chicken breasts

1 medium red onion, sliced

400g can whole pimentoes, drained & chopped or sliced

400g can chopped tomatoes

1 tsp mixed dried herbs

180g brown rice (dry weight)

75g extra light philadelphia

Heat the oil and cook the chicken on both sides until evenly browned.

Add onion to pan and cook 2-3 mins until soft.  Add pimentoes, tomatoes and herbs.  Bring to the boil, cover and simmer for 20 mins.

Meanwhile cook the rice as per pack instructions.

Lift chicken out of pan and keep warm.  Stir philadelphia into the sauce, return chicken to pan and heat through 2-3 mins.

Serve immediately with the rice.

Note: Could serve with pasta or couscous instead of rice...points remain the same.