This is a very tasty dish which is so easy to make – ideal for using when you’ve had a busy day.
Ingredients (serves 4):
- 4 chicken breasts
- 8 bacon medallions, cut into pieces
- 4 spring onions, sliced
- 150g chestnut mushrooms, sliced
- 2 garlic cloves, crushed
- 2 sprigs of fresh rosemary, leaves finely chopped
- 2 x 400g tins chopped tomatoes with herbs
- 125ml chicken stock
- 1 tbsp harissa paste
Method:
- Place all the ingredients in an ovenproof casserole dish and season well.
- Cook on 170C for an hour.
Served here with wholewheat penne pasta – 70g per person if doing No Count.
Oh I could have made this for tea tomorrowbut lacking harrisa sauce. It will be on my menu for next week. Thanks for sharing xx
It’s a pleasure Abena.There’s another recipe coming out next week using the harissa paste, so you could get even more use out of it.Enjoy the rest of your week, Helen xxx
Is the pasta 70g weighed as dried amount or cooked ?
Hi, I weigh the pasta dry.Helen xxx
Thanks x
Another delicious dish you are transforming my No Count experience thank you
Aww thank you Louise, I’m glad you’re enjoying the recipes.Helen xxx