Pepperonata with Potatoes & Chicken

Pepperonata with Potatoes & Chicken

Serves 4

No Count Recipe

Full Choice 3 pts per serving

frylight

450g new potatoes, cut into halves or quarters if large

1 large onion, chopped

300g skinless, boneless chicken breast, diced

2 red and 2 yellow peppers, thickly sliced

2 cloves garlic, finely chopped

2 x 400g cans chopped tomatoes

75g black olives (in brine, drained)

1 tsp dried mixed italian herbs

fresh basil leaves

Cook the potatoes in a pan of boiling water for 5 mins, drain.

Heat a large pan and spray with frylight.  Fry the onion and chicken for 3-4 mins.

Add the potatoes, peppers and garlic and sitr together for 2 mins.

Add tomatoes, olives and herbs and bring to a simmer.

Cover and cook for 30 mins or until the potatoes are tender.

Shred the basil and add to the dish, seasoning to taste.  Serve.