Chicken in tomato sauce

Serve with boiled rice

Ingredients

› 1 medium-sized onion

› 1 medium-sized carrot

› 1 clove of garlic

› 1 tbsp of fresh parsley, or 1 tsp of dried parsley

› 10 ml of vegetable oil

› 2 medium-sized chicken breast fillets

› 300 g of passata or tomato based pasta sauce

› ½ a low-salt chicken stock cube dissolved in 100 ml of boiling water

› 100 g of fresh or defrosted peas

› Black pepper to taste

Method

1. Peel and roughly chop the onion and the carrot. Peel and crush

the garlic.

2. Wash and roughly chop the parsley, if using fresh herbs.

3. Heat the vegetable oil in a large saucepan and cook the onion, garlic

and carrot for 7–8 minutes.

4. Remove the skin from the chicken breast fillets. Chop the fillets into

chunks and add to the vegetable mix. Cook until the chicken turns

white on the outside, stirring occasionally.

5. Add the passata, chicken stock and chopped parsley. Cover the

saucepan with a lid and cook for 15 minutes.

6. Add the peas and cook for 3 minutes.

7. Season with black pepper to taste.