This is quite an usual dish for me, I’ve never been one for pasta dishes, I make a fab tomato sauce but that’s pretty much it, up until the last few months that is. I adore pasta and I’ve even got in to the habit of having a lot smaller portions so I thought it was about time I changed things up a bit. This is a bit of a whats ever left in the fridge dinner, I always have chicken breasts and tinned tomatoes and I had some leftover green beans from a stir fry and we have rosemary growing in the garden, luckily all the flavours went together very well and served with orzo it was filling and healthy dinner and Dano loved it too which is always a bonus! With 50g orzo it comes in at 486 calories.
Ingredients – Serves 2
1 Tablespoon of Olive Oil
2 Large Chicken Breasts, cut in to thin strips
1 Medium Onion, thinly sliced
1 Birds Eye Chilli, finely chopped
1 Garlic Cloves, finely chopped
2 Sprigs of Rosemary, leaves finely chopped
200ml Hot Chicken Stock
1 400g Tin of Chopped Tomatoes
100g Green Beans, cut in half
Salt and Pepper, to season
Method – Takes 20 minutes
1. Heat half the oil in a large saucepan, add the chicken strips and cook on a medium heat until they are starting to turn brown and crispy on both sides, remove from the pan and set aside.
2. Add the remaining oil to the pan and fry the onions, garlic, chilli, and rosemary until the onions start to soften and turn brown. Return the chicken to pain along with the stock and tinned tomatoes.
3. Let the dish simmer for five minutes, add the green beans and let it simmer for a further five. Serve piping hot.