For last week's #littleloves I told you about the yummy Italian-style chicken meal that I cooked for the family. It went down so well that I even cooked it again this weekend, although I had to adapt the recipe slightly to fit the ingredients I had in the fridge.
It's so easy to make, so I thought I'd share the recipe with you!
The original inspiration for this dish came from The Wanderlust Kitchen, and if you want a professionally written, sophisticated recipe, then feel free to head over there - it's really good! Mine is based on the stuff I tend to keep in the house for ease when having to cook and look after a baby and toddler!
For the Chicken
Chicken breast fillets (approx 400g)
Mushrooms (approx 250g)
2-3 sundried tomatoes
1 small tin cannelini beans (optional)
2 teaspoons of minced garlic/garlic paste
1 large handful of diced, frozen onions
Black pepper (to taste)
Italian mixed herbs (approx 2 teaspoons)
Passata (approx 500ml)
2 tablespoons of sunflower oil (I use the oil from the sundried tomato jar)
- Start by browning your chicken using one teaspoon of the sunflower oil. When done on all sides, remove from the pan.
- Chop and brown the mushrooms (If you find you have a lot then you can do it in batches to stop the mushrooms boiling, but I just chuck them in).
- Add the onions, garlic and chopped sundried tomatoes.
- Add the cannelini beans (optional).
- Add the passata and seasoning.
- Add the chicken back to the pan, cover and simmer for about 10-15 minutes until the chicken is cooked through.
I find it is great served with a variety of green vegetables - we tend to always have peas, green beans and broccoli in the freezer.
And that's it! Super easy, enjoyed by all the family, and low on washing up.
If you give it a go, let me know what you think.