Take a pack of chicken breast fillet strips, and turn them into a delicious one-pan meal for your family tonight!
PREP TIME – 10 minutes
COOKING TIME – 10 minutes
SERVES: 2 adults and 2 children
+-450 g chicken fillet strips
1/3 each colour rainbow peppers, slivered thinly
1 medium onion, thinly sliced
1 large clove garlic, finely chopped or crushed
125 ml fresh cream
salt and pepper to taste
10 cherry tomatoes, left whole or cut in half
6-8 fresh basil leaves, torn or slivered
finely grated rind of a lemon
* In a pan, fry the chicken, peppers, onion and garlic together in a little olive oil over medium-high heat, tossing continuously until tender and lightly browned.
* Stir in the cream, basil and lemon rind and lastly the tomatoes.
* Simmer gently for 5 minutes with the pan lid on.
* Check seasoning and serve immediately. Serve with cooked chicken or mushroom flavoured instant noodles tossed in, or served separately.
Hints & Tips
This recipe can be successfully doubled for a larger family, without any method adjustments.
For a change, substitute the cream and peri-peri powder for hot chicken stock and several squeezes of peri-peri squeeze sauce. At serving time, stir in chopped fresh dhania and 125 ml plain yoghurt off the stove. Stir in half a jar of garlic-stuffed olives.