Name: Chicken and Tomato Casserole
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbs plain flour; 120 g chicken breast fillet; 1/4 cup oil; 1 onion thinly sliced; 2 garlic clove crushed; 1/2 cup pitted black olives; 2 anchovy fillet; 1 tbs mixed herbs chopped; 1 tbs baby capers rinsed; 1 tbs red wine vinegar; 2 tbs tomato paste; 2 tbs sun-dried tomato pesto; 1/2 cup red wine; 500 g pasta *to serve; 1 tsp parsley *to decorate

by mimmy Last updated on 07/09/2019

Quick and easy. - mimmy

Ingredients

1 tbs plain flour
120 g chicken breast fillet
1/4 cup oil
1 onion thinly sliced
2 garlic clove crushed
1/2 cup pitted black olives
2 anchovy fillet
1 tbs mixed herbs chopped
1 tbs baby capers rinsed
1 tbs red wine vinegar
2 tbs tomato paste
2 tbs sun-dried tomato pesto
1/2 cup red wine
500 g pasta *to serve
1 tsp parsley *to decorate

Method

Step 1

Season flour with salt and pepper, then toss fillets in flour.
Step 2

Heat 2 tablespoons of oil in a heavy-based pan over high heat, add chicken, quickly brown both sides, then set aside.
Step 3

Add remaining oil to pan and fry onion over medium heat for 1-2 minutes or until softened.
Step 4

Add garlic, olives, anchovies, herbs and capers, cook for 1 minute, then add vinegar.
Step 5

Mix paste, pesto, wine and 1½ cups water (or stock). Add to pan with chicken and simmer 5 minutes or until chicken is cooked.
Step 6

Serve with pasta and top with parsley.