|Photo: Chicken with cannellini bean and tomato sauce recipe|
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken with cannellini bean and tomato sauce Recipe. Enjoy quick and easy chicken recipes and learn how to make Chicken with cannellini bean and tomato sauce.
A budget-busting pantry staple, fibre-packed cannellini beans get a kick from salty capers and fiery chilli.
To Cook 0:30
Olive oil spray
1 small red onion, finely chopped
2 garlic cloves, crushed
1 teaspoon crushed red chilli
1 x 400g can no-added-salt chopped tomatoes
1 x 400g can no-added-salt cannellini beans, rinsed, drained
2 teaspoons salted baby capers, rinsed, drained, coarsely chopped
2 tablespoons chopped fresh continental parsley
2 (about 250g each) chicken breast fillets, halved horizontally
Steamed green round beans, to serve
Step 1 Heat a saucepan over medium-low heat. Spray with olive oil spray to grease. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and chilli, and cook, stirring, for 1 minute or until aromatic.
Step 2 Add the tomato. Increase heat to high and bring to the boil. Reduce heat to low and simmer for 5 minutes. Add the cannellini beans and capers, and simmer for 5 minutes or until the mixture thickens slightly. Season with pepper. Stir in half the parsley.
Step 3 Meanwhile, heat a large non-stick frying pan over high heat. Spray with olive oil spray. Add the chicken and cook for 2-3 minutes each side or until golden and cooked through.
Step 4 Divide the chicken among serving plates. Top with the cannellini bean mixture and remaining parsley. Serve with steamed green beans.
Shopping tip: Look for a jar of crushed red chilli (also known as chopped fresh chilli) in the herb and spice aisle at Woolworths.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
Fat saturated 1.00g
Fat Total 2.00g
Carbohydrate sugars 4.00g
Carbohydrate Total 10.00g
Dietary Fibre 5.00g
All nutrition values are per serve.
Australian Good Taste - March 2009 , Page 43
Recipe by Chrissy Freer
Photography by Mark O'Meara
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