Chicken Positano

Chicken Positano

1 pt the whole recipe on no count
POINTS® value | 5.5
Servings | 4

1 spray low-fat cooking spray
4 medium chicken breast, uncooked, skinless, boneless (4x150g, 5.5 oz each)
2 juice from 1/2 lemon(s), juice of 1
12 portion olives, in brine, pitted, black
2 medium onion(s), sliced
2 clove garlic, chopped finely
100 g mushrooms, sliced
400 g canned tomatoes
4 fl oz wine, white, dry
1 portion stock cube, chicken, 1/4 pint
1 pinch salt
1 serving pepper, freshly ground, black
175 g dried pasta, any type, shapes, to serve
1 tablespoon oregano, chopped, fresh

1. Preheat oven to Gas Mark 5/190°C/375°F.
2. Spray large non-stick frying pan with cooking oil. Heat, add chicken breasts and sauté for 3 - 4 minutes on each side, until browned. Transfer to ovenproof casserole. Add lemon juice and olives.
3. Sauté onions and garlic in frying pan for 3 - 4 minutes until softened. Add to casserole with mushrooms, tomatoes and oregano or parsley.