Mediterranean chicken

Mediterranean chicken
  • Serves icon Serves 4
  • Time icon 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
Calories
613kcals
Fat
14g (4.4g saturated)
Protein
54.9g
Carbohydrates
71g ( 7.7g sugars)
Salt
2.9g

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

Method

  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.

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