Tuscan chicken
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Tuscan chicken

20 minutes (10 minutes)
Serves 4
  • 1 tablespoon olive oil
  • 400g lean chicken tenderloins
  • 1 brown onion finely diced
  • 2 garlic cloves crushed
  • 3 stalks celery finely diced
  • 1 red capsicum, halved, seeded, thinly sliced lengthways
  • 1 medium zucchini, halved lengthways, sliced
  • 1 eggplant cut into 2cm cubes
  • 5 tomatoes roughly chopped
  • 1 teaspoon oregano (fresh or dried)
  • 1 teaspoon thyme (fresh or dried)
  • 2 cups cooked spiral pasta, to serve
  • 2 tablespoons parsley, to garnish
  1. Heat oil in a large pan over medium-high heat. Add chicken and brown for 3-5 minutes on each side.
  2. Remove chicken from the pan and set aside on a plate.
  3. Add onion, garlic, and celery to the pan, stirring for 5 minutes or until softened. Add capsicum, zucchini and eggplant and cook, stirring for 5-7 minutes.
  4. Add tomatoes, fresh oregano, thyme and chicken to the pan and cook, covered until the chicken is cooked through and vegetables are tender.
  5. Serve Tuscan chicken with pasta.
  6. Allow to cool. Freeze in an airtight container. (*see tip)
  7. Once reheated, garnish with parsley before serving.
Tips:
  • Pasta can be cooked when defrosting and heating the frozen Tuscan Chicken dish. Pasta can also be frozen with the meal.  
  • If you can only buy chicken breast, cut the chicken breast into thick strips to resemble chicken tenderloins.  

 

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