06:02 13 March 2010
A delicious chicken dish made so much easier with the aid of canned food.
50 minutes to prepare and cook. Serves 4.
See “Switch 2” for more recipes devised with James Martin
|For the casserole:
400g diced chicken breast,
1 x 500g can red wine sauce
1 x 300g can button mushrooms, drained
1/2 x 390g can eazy onions
1tbsp olive oil
2 cloves garlic, crushed
100g smoked streaky bacon, cut into strips
|1/2 tsp paprika
1 tbsp fresh parsley roughly chopped
salt and freshly ground black pepper
For the tagliatelle:
1. Heat the olive oil in a heavy based casserole dish.
2. Fry the onion, garlic and bacon for 2-3 minutes, until the bacon is browned.
3. Add the chicken and paprika and continue cooking for 2-3 minutes on a medium heat.
4. Add the red wine sauce, mushrooms, half the parsley and season. Cover and cook for 20 minutes.
How to serve:
Stir the butter through the hot tangilatelle, serve with the chicken and sprinkle with the remaining parsley. Delicious served with homemade garlic ciabatta.
Saturated fat: 4g
This recipe and image is copyrighted to Canned Food UK.
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