Italian Pepper Chicken
Again, this is an original points recipe. Recalculate for your plan.
From the kitchen of TAMSINBH
servings | 4
estimated Points® per serving | 3
4 skinless chicken breasts
1 red and 1 yellow pepper, quartered and deseeded
2 tsp olive oil
1 onion, thickly sliced
2 cloves garlic, crushed
1 courgette, thickly sliced
1 x 400g can chopped tomatoes
1 tsp light brown soft sugar
1 x 15g pack fresh basil, leaves roughly torn
s&p
Place the quartered peppers skin side up on the grill rack, then grill until the skin is blackened and blistered. Place in a bowl, cover and leave to cool. Peel off skins and roughly chop. Season the chicken. Fry in 1 tsp oil until golden brown, then set aside. Add 2nd tsp oil to the pan, and cook onion for 6-8 mins. Add garlic and courgettes, cover the pan and cook for 3-4 mins. Add the tomatoes, half the basil, the sugar and the grilled peppers, plus seasoning. Bring to a simmer, then return the chicken breasts to the sauce. Cook, uncovered, over quite a gentle heat, for 15 minutes, turning the chicken over half way through the cooking time. Serve with rice or pasta, scattering the remaining basil over the top
