Knorr Herb stock pot
1 tsp dried oregano
1 onion, chopped (s)(sff)
1 red pepper, chopped (s)(sff)
1 green pepper, chopped (s)(sff)
1 carrot, chopped (s)(sff)
1 stick of celery, chopped (s)(sff)
2 garlic cloves, finely chopped (sff)
2 chicken breasts (s)(ff)
6 rashers of smoked bacon, cut into strips (ff)
225g mushrooms, sliced (s)(sff)
200mL passata (s)(sff)
400mL chopped tomatoes (s)(sff)
1Tbsp tomato puree (1 syn)(sff)
Spray a frying pan with Fry Light and brown the chicken, set aside and keep warm.
Add Fry Light to an oven-proof pan and cook the bacon until crisp, add the celery, carrot, peppers, onion & garlic, cook until soft.
Return the chicken, add the tomatoes, oregano and passata, place the stock pot contents on top of the ingredients, cover with a lid, bring to the boil, add sweetener, then reduce the heat to a simmer for 30 mins, add puree, continue cooking for 20 mins until the chicken is cooked.
Add the mushrooms and simmer for 10 mins, serve with pasta or roasted veg.
Credit: Pete’s Recipe Book
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