Serves
4
Prep Time
10 minutes
Cooking Time
10 minutes
Ingredients
- 1 tablespoon oil
- 500g chicken tenderloins
- 1 onion, finely chopped
- 1 clove garlic, crushed
- ½ cup Leggo's Tomato Paste
- ½ cup white wine or chicken stock
- 400g can diced tomatoes
- 1 teaspoon dried oregano
- 1 bay leaf
- 10 black olives
- Crusty bread, for serving
- Basil leaves, for garnish
Leggo's Tomato Paste Tub 2x140g
Method
STEP 1Heat oil in a large frypan over medium high heat, add chicken tenderloins and cook for 3-4 minutes or until golden brown. Remove from pan and set aside.
STEP 2
Add onion and garlic to pan and cook for 2-3 minutes or until softened.
STEP 3
Stir in Leggo's Tomato Paste, diced tomatoes, wine, oregano, bay leaf and bring to the boil. Return chicken to pan and add olives, simmer for 5 minutes.
STEP 4
Remove bay leaf and serve with crusty bread. Garnish with basil leaves.
Tips
Serve with family favourites such as mashed potato and steamed green beans