Serves 4

Mediterranean chicken recipe

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Ready in 25 minutes

150g chorizo, roughly diced
1 onion, sliced
4 skinless chicken breasts, roughly diced
1 tbsp tomato purée
400g can chopped tomatoes
200ml hot chicken stock
Leaves from a few rosemary sprigs, plus extra to serve
75g pitted black olives
400g can butter beans, drained and rinsed
300g penne

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1. Heat a large, deep frying pan over a high heat, add the chorizo. Cook for 2-3 minutes until lightly browned and the oil has begun to run. Remove with a slotted spoon and set aside. Add the onion and chicken to the pan. Cook over a medium heat for 5 minutes, stirring occasionally. Stir in the tomato purée and cook for 1 minute. Add the tomato, stock and rosemary, bring to the boil then simmer gently for 5 minutes.
2. Stir in the olives, butter beans and cooked chorizo. Simmer for a further 5 minutes until the chicken is cooked through and the sauce has reduced a little. Season to taste.
3. Meanwhile, cook the pasta according to packet instructions or until al dente. Drain. Divide among 4 warmed bowls and top with the chicken sauce.

Nutritional info

Per serving: 613kcals, 14g fat (4.4g saturated), 54.9g protein, 71g carbs, 7.7g sugar, 2.9g salt

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