Name: Tomato chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Can Be Frozen
Ingredients: 30.00 ml fresh chillies 573; 1.00 onion chopped; 1.00 green pepper chopped; 2.00 garlic cloves, crushed; 40.00 ml pesto; 60.00 g olives black, pitted and sliced; 1 can tomatoes chopped; 8.00 ml sugar; 1.00 chicken skinned, jointed; 225.00 g pasta spaghetti; salt and freshly ground black pepper

Recipe Disclaimer

Tap for method

Ingredients (11)

30.00 ml	fresh chillies — 573
1.00	onion — chopped
1.00	green pepper — chopped
2.00	garlic — cloves, crushed
40.00 ml	pesto
60.00 g	olives — black, pitted and sliced
1 can	tomatoes — chopped
8.00 ml	sugar
1.00	chicken — skinned, jointed
225.00 g	pasta — spaghetti
	salt and freshly ground black pepper

Tap for ingredients

Method:

Combine oil, onions, green pepper, garlic and pesto sauce in a 2,5 litre microwave proof casserole dish with a lid.

Cook on high for 3 to 5 minutes, until onions and green pepper are slightly soft, stirring twice.

Add olives, sugar and chopped tomatoes to onion mixture. Add chicken to the casserole dish, arranging thicker, meatier pieces towards the edges.

Cook covered on high for 18 to 20 minutes, until chicken juices run clear. Re-arrange pieces halfway through cooking.

Cook spaghetti according to the packet instructions. Drain.
Once cooked, skim fat from chicken.

Season chicken with salt and pepper, and allow to stand for 5 minutes. Arrange spaghetti and chicken on a plate and spoon sauce over.