Tomato chicken

Recipe from: 9/1/1992 12:00:00 AM
Chicken cacciatore

Ingredients 11
Servings 4
Time 00:05

Ingredients

  • 30
    ml
    olive oil
  • 1
    onion - chopped
  • 1
    green pepper - chopped
  • 2
    cloves garlic - crushed
  • 40
    ml
    bottled pesto sauce
  • 60
    g
    black olives - stoned and sliced
  • 1
    can
    tomatoes - chopped, with juice
  • 8
    ml
    sugar
  • 1
    chicken - skinned and jointed
  • 225
    g
    dry spaghetti
  • salt and pepper
 

Method

00:25
 
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.
 

Read more on: poultry  |  recipe  |  microwave
 

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