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CHICKEN PEPPERONATA

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Serves: 2 hungry people!

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I just made this one up based on what I had in the kitchen and the need to make something italian-inspired to go with CAL's flat breads to which I added a heaped tbsp of mixed herbs. I did not want to stop eating this one!

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Ingredients

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  • 1 long fresh red chilli pepper (de-seeded and sliced)
  • 6 spring onions (chopped) (or one large onion chopped)
  • 3 large garlic (minced)
  • 4 large button mushrooms (chopped)
  • 1 medium courgette (cut into smallish chunks)
  • 1 small red pepper (cut into thin strips)
  • 1 small yellow pepper (cut into thin strips)
  • 8 small chicken breasts
  • 2 tablespoons garlic infused olive oil
  • 1 teaspoon herbs (dried)
  • 1 tablespoon tomato puree
  • 1 can tomatoes
  • 1 tablespoon red wine vinegar
  • 1 splash of balsamic vinegar
  • ½ teaspoon smoked sweet paprika
  • 1 pinch of cracked black pepper
  • 1 handful grated Parmesan (for topping)

Method

  1. Heat the oil on medium-low heat in a large frying pan Add the spring onion and chilli, when softened, add in the garlic
  2. Add the mushrooms and courgettes and cook until all softened
  3. Add in the sliced peppers, cook for a couple of minutes than add the chicken turning all the ingredients well in the pan
  4. Add the tomato pure, tomatoes, herbs, paprika, balsamic and RWV and season with plenty of cracked black pepper
  5. Mix well, put the lid or foil over the pan and cook on gentle heat until the chicken is cooked

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