• 6servings
  • 105minutes
  • 330calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, H, C, E, P
MineralsCopper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 15ml (1tbsp) sunflower oil

  2. 1 large onion, cut into chunks

  3. 6 large chicken fillets, cut into pieces

  4. 2 x 350g tubs of arrabiata pasta sauce

  5. 420g can kidney beans in chilli sauce

  6. 3 large peppers (mixed colours), deseeded and diced

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large, deep heatproof casserole dish and fry the onion for 5 mins. Add the chicken pieces and cook over a medium heat, stirring all the time until lightly browned.

  2. Stir in the pasta sauce and 300ml (½ pt) water. Season well, then partially cover and simmer for 40 mins, stirring occasionally.

  3. Add the kidney beans and diced peppers and cook, uncovered, for a further 20-25 mins until the peppers are tender.


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