Chicken Cacciatore

 

Chicken Cacciatore

Serves 4

Knorr Herb stock pot
1 tsp dried oregano
1 onion, chopped 
1 red pepper, chopped 
1 green pepper, chopped 
1 carrot, chopped 
1 stick of celery, chopped 
2 garlic cloves, finely chopped 
2 chicken breasts 
6 rashers of smoked bacon, cut into strips 
225g mushrooms, sliced 
200mL passata 
400mL chopped tomatoes 
1Tbsp tomato puree (1 syn)
1Tbsp sweetener

Spray a frying pan with Fry Light and brown the chicken, set aside and keep warm.
Add Fry Light to an oven-proof pan and cook the bacon until crisp, add the celery, carrot, peppers, onion & garlic, cook until soft.
Return the chicken, add the tomatoes, oregano and passata, place the stock pot contents on top of the ingredients, cover with a lid, bring to the boil, add sweetener, then reduce the heat to a simmer for 30 mins, add puree, continue cooking for 20 mins until the chicken is cooked.
Add the mushrooms and simmer for 10 mins, serve with pasta or roasted veg.