Tuesday, 19 July 2011

Wednesday Night Pasta, with chicken and olives

Chicken thighs
3-4 slices of bacon, all fat removed
1 large onion
3 fat cloves of garlic
1 chili
Green pepper
Courgette(s), depending on size
Canned tomatoes
Tomato puree (don't forget this bit!)
Black olives, chopped
Chicken stock cube
Pinch of oregano

First, add the chopped up bacon into the pan and cook hard, until it's frazzled and crispy. Add the chicken at this point and continue to cook until the chicken is browned all over. While that's doing, prepare your veg. When the chicken is browned, add the garlic and onions and allow to soften before adding the olives and chili. Give it all about five minutes before adding the mushrooms, courgettes and pepper; put the lid on and allow everything to cook down. Finally, add the tomato, tomato puree, black pepper, stock cube, basil and oregano, turn it down and let it cook gently.

Serve with pasta and a salad!

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