- 2 Chicken Breasts
- 1 Onion Chopped
- 1 Cup Sliced Mixed Bell Peppers
- 2 Garlic Cloves Minced
- 2 TSP Worcestershire Sauce
- 1/2 Cup Sliced Mushrooms
- 4 TBSP Tomato Puree
- 8 TBSP Passata or Chopped Tomatoes
- 1 TBSP Light Soy Sauce
- 1 Can Diet Coke
- 200ML Chicken Stock
- 1-2 TSP Chilli Powder (Optional)
- Cooking Spray
Preparation Time – 15 Minutes
Cooking time – 25 Minutes
In my last post I mentioned that I had been looking for new recipes and recipes that I have not made for a while, well this is one of these recipes. I used to make this chicken all the time and then for some reason it became one of those recipes that was just forgotten about and I didn’t make again for years………. until this week and I am so glad I did.
I have been really trying to up my veggie intake so I added some beans to my chicken and also served it in half a roasted butternut squash, it was so good. I also like to add a little spice to dishes which have a sweet sauce so I added a couple of tablespoons of chilli powder but if you are not a spice lover, this is completely optional.
Spray a large pan with cooking spray and place on a medium heat. Add the onions and garlic and cook for 2 minutes.
Add the peppers and cook for a further 2 minutes.
Add all other ingredients, except for the chicken and mushrooms.
Stir the ingredients and combine well.
Bring to the boil and add the chicken, mushrooms and any extra veggies if you are adding them Turn down to simmer and cook for 25 minutes or until chicken breasts are cooked.
Once chicken is cooked, take 2 forks and shred the chicken and stir to make sure all of the chicken is coated.
Serve immediately with your choice of sides.
** This keeps in the freezer for up to a month**