Chicken and Pimento Casserole Recipe
Summary
Preparation Time20 MinCooking Time25 Min
Ready In45 MinDifficulty LevelMedium
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 4 boneless chicken breast fillets, cut into strips | ||
| Turnip | 1 , cut into strips | |
| Onions | 2 , chopped | |
| 440 g/14 oz canned pimentos, drained and cut into strips | ||
| 1 cup/250 ml/8 fl oz dry white wine | ||
| 440 g/14 oz canned tomatoes, undrained and mashed | ||
| Basil | 3 Tablespoon, chopped | |
Directions
1. Heat oil in a large frying pan and cook chicken, stirring, over a medium heat for 2-3 minutes (a) or until chicken just changes color. Remove chicken from pan and set aside.
2. Add turnip, onions and pimentos to frying pan and cook for 3-4 minutes. Stir in wine (b) and tomatoes and bring to the boil, stirring, over a medium heat, then reduce heat and simmer, uncovered, for 10 minutes or until turnip is tender. Return chicken to pan and cook for 3-4 minutes longer (c) or until chicken is cooked. Stir in basil and serve immediately.
2. Add turnip, onions and pimentos to frying pan and cook for 3-4 minutes. Stir in wine (b) and tomatoes and bring to the boil, stirring, over a medium heat, then reduce heat and simmer, uncovered, for 10 minutes or until turnip is tender. Return chicken to pan and cook for 3-4 minutes longer (c) or until chicken is cooked. Stir in basil and serve immediately.
Chef
