Monday, September 20, 2010

Chilli chicken and beans : Wk39/1

Serves 4 : Very easy : Quick
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

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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