Mediterranean chicken

Name: Mediterranean chicken
Prep time: 5 min
Cook time: 20 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 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

Easy
July 2004

Easy
July 2004

Serves 4
Ready in 25 minutes

Whisk yourself away to warmer climes with this quick Mediterranean chicken recipe made with chorizo, tomatoes, butter beans and black olives.

Nutrition: per serving

Calories: 613kcals
Fat: 14g (4.4g saturated)
Protein: 54.9g
Carbohydrates: 71g ( 7.7g sugars)
Salt: 2.9g

Nutrition: per serving

Calories: 613kcals
Fat: 14g (4.4g saturated)
Protein: 54.9g
Carbohydrates: 71g ( 7.7g sugars)
Salt: 2.9g

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Ingredients

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

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

Method

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.
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.
Meanwhile, cook the pasta according to packet instructions or until al dente. Drain. Divide among 4 warmed bowls and top with the chicken sauce.

Method

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.
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.
Meanwhile, cook the pasta according to packet instructions or until al dente. Drain. Divide among 4 warmed bowls and top with the chicken sauce.

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