Chicken & Pumpkin Casserole

Chicken & Pumpkin Casserole 

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Serves 4

4 skinless chicken breasts

salt & pepper

2 tsp dried basil

spray oil

1 clove garlic, finely chopped

1 medium red onion, sliced

450g pumpkin, peeled, de-seeded and chopped into 1" chunks

2 x 400g tins chopped tomatoes

1 lemon

2 bay leaves

4 small courgettes, sliced

1 yellow pepper, de-seeded and sliced

2tsp sweetener

30g pitted black olives, halved

a few leaves of fresh basil, shredded.

 

Rub the chicken breasts witht he seasoning and dried basil.  Spray the chicken with oil and cook on a ridged pan on a high heat to seal....about 1 min each side.

 

Place onion, garlic and pumpkin into a pan with a tightly fitting lid.  Add the tomatoes and mix well. Push the chicken into the mixture.

 

Pare off a few strips of lemon rind using a potato peeler and put into the pan with the bay leaves.  Add the juice of the lemon.

 

Bring to the boil and simmer for 30 mins.

 

Add the courgettes and pepper.  Stir, re-cover the pan and cook for a further 20 mins until the chicken is cooked through.  Discard the lemon rind and bay leaves, add sweetener and seasoning.

 

Serve sprinkled with olives and basil, with green veg and lemon wedges.