Recipe by: https://www.leggos.com.au/
Serves: 4
Cook time: 35 minutes
Ingredients
- 1 tablespoon extra virgin olive oil
- 500g skinless chicken thigh fillets, trimmed and quartered
- 1 large onion, roughly chopped
- 1 red capsicum, roughly chopped
- 3 cloves garlic, crushed
- ¼ cup red wine or reduced salt chicken stock
- 500g jar Leggo’s Organic Tomato and Basil Pasta Sauce
- 1 zucchini, sliced
- Wholemeal or pulse pasta of choice, for serving
- Fresh basil leaves, for garnish
Method
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Heat oil in a large non stick frypan over high heat. Add chicken and cook on both sides until golden. Remove and set aside.
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Reduce heat to medium, add onion and capsicum to frypan and cook for 5 minutes or until softened, stirring occasionally. Add garlic and cook for a further minute. Add wine and cook until reduced to 1 tablespoon.
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Add Leggo’s Organic Pasta Sauce, chicken and reserved meat juices (these add extra flavour) to frypan. Reduce heat to low and cook uncovered for 5 minutes. Add zucchini and cook for a further 5 minutes.
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Serve with pasta of choice, garnished with basil leaves.
