“A tasty tomato and chicken dish to feed the family – serve with short pasta or a big bowl of roast potatoes”
- 1 Onion, Finely chopped
- 2 Garlic Cloves, Crushed
- 400 g Tomatoe Polpa, Tinned
- ½ tub Ricotta (125g)
- 1 handful Basil, Fresh
- 450 g Chicken Breasts, Cut into Chunks
Heat the oven to 190C/fan 170C/gas 5. Fry the onion and garlic in 3 tbsp oil until softened but not coloured. Add the Polpa, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in the Ricotta and half the basil, roughly torn.
Cut the chicken into large chunks, this makes for faster more thorough cooking, and easier for the kids. Heat a little oil in a pan and fry the chicken until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the rest of the basil.
Notes : Even though this was originally an ‘Olive Magazine’ recipe from the Good Food web site, We substituted a few of the ingredients to come up with the dish that it is now. Unlike the picture attached (from Olive Magazine) we cut our chicken into large chunks. Best Served with Mashed Potatoes.
Source : Olive Magazine : October 2005
Servings/Yield : 2 servings
Rating : 5 out of 5
Difficulty : Easy
Cuisine : European : Mediterranean : Italian
Course : Main
Preparation Times : Prep: 20 Minutes Cook: 30 Minutes
Nutritional notes : Per Serving: 312 kcalories, protein 35.2g, carbohydrate 6.9g, fat 16.1 g, saturated fat 5.3g, fibre 2g, salt 0.87 g – These calculations were based on the original recipe and never revised, however the only difference was the replacement of 4 tbsp mascarpone for 1/2 tub of Ricotta. From my very rough calculations and common sense, this substitution has lowered that calorie content.
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