350gm mini chicken breast fillets
4 garlic cloves, crushed
2 tsp chilli paste
½ tsp dried rosemary
400gm can chopped tomatoes
400gm can cannellini beans, rinsed and drained
240gm rice
Mixed salad leaves
A few sprigs of fennel
Method
Cook the rice in lightly salted boiling water until tender.
Drain and keep warm.
Spray a pan with non-stick cooking spray.
Cut the chicken into bite-sized pieces.
Dry fry the chicken and garlic until the chicken is lightly browned.
Add the chilli paste, rosemary and tinned tomatoes.
Simmer for 20 minutes, or until the chicken is cooked through.
Add the cannellini beans and allow to heat through.
Serve the chicken on the rice, with the salad leaves and fennel on the side.
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