Red Pepper & Paprika Chicken

Red Pepper & Paprika Chicken

Core recipe

Serves 2
Points per serving (original points) 4

2 Medium chicken breasts skinless, chopped into bite sized chunks
1 tspn of vegetable oil
1 medium red pepper chopped into strips
I large onion chopped
3 Cloves of garlic, crushes
1 Chicken stock cube

200g mushrooms
1 large can of chopped tomatoes

2 tblspn of light soy sauce
2 tspn of tarragon
1/2 tspn of black of pepper
1 tspn of cayenne pepper
2 tspn of paprika
Heat oil (medium hot) in a wok or large saucepan
Cook the onion gently until transparant
Add garlic and red pepper strips adnd cook for a further 1 minute
Add the chicken to the pan stirring all the time. Cook until meat is sealed on all sides
Add the mushrooms and all the dried ingredients, except the tarragon and cook gently for 1 minute.
Add the tinned tomatoes, the soy sauce and the tarragon and mix well to combine
Cover pan and cook for 15 minutes on a gently heat or until the chicken is cooked

Finished mixture should be a thick conistancy. If it looks too dry in the last stages of cooking, add a tblspns of water until the consistancy is right.

Serve with pasta or rice