Chicken Stir-Fry With Italian Vegetables
- Serves 4
- Prep time 15 minutes
- Cook time 15 minutes
Skinless chicken breasts 450 g (1 lb.), cut into strips
California blend frozen vegetables 250 ml (1 cup)
Tomato sauce with herbs 375 ml (1 1/2 cups)
Kidney beans, rinsed and drained 1 can (540 ml)
Italian seasoning 15 ml (1 tbsp)
- 30 ml (2 tbsp) of leaves
- Heat a little olive oil in a frying pan over medium heat. Brown the chicken strips for 3 to 4 minutes.
- Add the mixed vegetables and cook for 5 to 6 minutes, stirring.
- Add the tomato sauce, kidney beans and Italian seasoning. Bring to a boil and then cook for 5 to 6 minutes over medium-high heat, until the chicken is no longer pink in the centre.
- Sprinkle with basil before serving, if desired.
Side dish idea
- Pine Nut and Herb Orzo
Cook 375 ml (1 1/2 cups) of orzo al dente in a pot of boiling, salted water. Drain. Melt 30 ml (2 tbsp) of butter in the same pot over medium heat. Sear 10 ml (2 tsp) of minced garlic with 15 ml (1 tbsp) of pine nuts, 30 ml (2 tbsp) of chopped chives and 30 ml (2 tbsp) of chopped parsley. Add the orzo and 60 ml (1/4 cup) of grated parmesan. Season with salt and pepper.