A quick and easy tender chicken mix with spicy tomato, roasted capsicum and cannellini bean sauce.
Prep time:15 mins
Cook time:24 mins
Heat 1 tablespoon oil in a large frypan over medium heat. Add onions, zucchini and mushrooms and cook for 6-8 minutes or until tender. Remove from frypan and set aside.
Heat remaining oil in the same frypan and cook chicken tenderloins for 4-5 minutes on each side or until golden brown. Add Leggo’s Stir Through Sauce and simmer covered for 10 minutes or until chicken is cooked through.
Return vegetables to frypan with the cannellini beans and gently stir to combine. Garnish with basil leaves and serve with crusty bread.
Slice 2 large chicken breasts in quarters as an alternative to chicken tenderloins.