Easy Italian chicken
A quick, cheap and healthy version of an Italian favourite.
- Serves: 2
- Time: 50 minutes
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Ingredients
- ½ tbsp of olive oil
- 1 onion, chopped
- 2 skinless chicken breasts
- 10 mushrooms, sliced
- 2 x 400g cans of chopped tomatoes
- 2 tsp dried Italian herbs
- 2 tsp Worcestershire sauce
- Freshly ground black pepper
- 210g dry pasta
- fresh basil to garnish
Method
1. Preheat the oven to 180C or gas mark 4.
2. Gently fry the onions in a little olive oil, for about five minutes.
3. Then put the mushrooms and all other ingredients apart from the pasta into an ovenproof dish, mix thoroughly and bake in the oven for 40 minutes or until the chicken is cooked through.
4. Meanwhile, cook the pasta according to the packet instructions.
5. Serve the chicken with the pasta and garnish with fresh basil.
Nutritional information
Nutrient
|
Per 100g
|
Per 823g portion
|
Energy
|
78 kcal (330 kJ)
|
646 kcal (2720 kJ)
|
6.3g
|
51.7g
| |
Carbohydrate
|
8.5g
|
69.7g
|
(of which sugars)
|
2.3g
|
18.8g
|
Fat
|
2.4g
|
19.8g
|
(of which saturates)
|
0.4g
|
3.6g
|
Fibre
|
0.9g
|
7.7g
|
Sodium
|
0.04g
|
0.3g
|
Salt
|
0.1g
|
0.9g
|
These figures apply to a portion of 220g cooked pasta.
Allergy advice
This recipe contains wheat (gluten). Some pasta contains egg, so always check the label. Worcestershire sauce may contain barley (gluten) and fish.
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start and after handling raw meat, including poultry. Use separate chopping boards, knives and plates for preparing raw meat. Keep raw meat away from ready-to-eat foods such as salad, fruit and bread. Make sure that the chicken is cooked until steaming hot all the way through, that no pink meat is left and that any juices run clear. Wash or peel raw vegetables before use – this will help clean them and remove any harmful bacteria that might be on the outside.
