Ingredients

The following ingredients have 4 Servings
  • Olive Oil
  • Salt and Pepper
  • 4 Chicken Breasts
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 200 g Mushrooms (sliced)
  • 1 Red Pepper (sliced)
  • 2 cloves Garlic (crushed)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 400g tin Chopped Tomatoes
  • 100 ml Chicken Stock
  • 60 ml Double Cream
  • Handful Pitted Green Olives
  • Fresh Basil Leaves (to serve)
  • Spaghetti (to serve)

Instruction

  • Start by sprinkling the chicken breasts with the garlic powder, oregano, thyme and a good helping of salt and pepper on both sides. Heat a drizzle of olive oil in a skillet and cook the chicken on both sides until browned. Set aside.
  • Heat another drizzle of olive oil and add the garlic, mushrooms and pepper. Cook until softened. Add the remaining dried herbs and some more salt and pepper followed by the chopped tomatoes, chicken stock and cream. Cook for 5-10 minutes.
  • Add the chicken back to the skillet and continue to cook until the chicken is cooked through. I used a meat thermometer to make sure it was fully cooked. Scatter over the olives. Serve with freshly cooked spaghetti and some fresh basil leaves.