Cheat’s cacciatore

Recipes~Plus

Cooking time: Less than 60 minutes

Healthy options: Low fat

Serves: 4

Type: Budget; Family; Pasta

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Ingredients

2 tablespoons olive oil
600g chicken thigh fillets, well trimmed and sliced
1 onion, diced
1 red capsicum, cut into 2cm squares
425g can diced tomatoes
½cup chopped mixed fresh basil and parsley
Pinch sugar
375g penette (small penne)
Freshly grated parmesan and extra herbs, to serve
Grated zest and juice of 1⁄2 lemon
¼ cup finely chopped flat-leaf parsley

Preparation method

1. Heat oil in a large non-stick frying pan over moderate heat. Cook chicken, in 2 batches, for 5 minutes, stirring until browned. Remove; drain on paper towels. Drain excess oil from pan.

2. Add onion to pan; cook for 5 minutes until golden. Add capsicum; cook 5 minutes more. Stir in tomatoes, ½ cup water, herbs and sugar; season with salt and black pepper. Simmer for 5 minutes. Return chicken to pan. Cover; simmer gently 5 minutes until tender.

3. Meanwhile, cook pasta in plenty of boiling, salted water for 8 minutes until tender but still firm to the bite. Drain well. Stir through chicken mixture. Sprinkle servings with parmesan and extra herbs.

TIPS: Take the time to simmer slowly to develop flavour in the sauce.

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