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.
