- 2tbsp extra virgin olive oil
- 1 onion, finely chopped
- 1 clove of garlic finely chopped
- 400g tinned tomatoes
- 1 tbsp tomato purée
- handful of ripped basil leaves
- 400g cannellini beans
- 3 chicken thighs, skinned and boned and cut into pieces
- 100g peppery salad leaves (optional)
- Salt and pepper to season
Tuesday, 3 January 2012
Chicken and Cannellini Bean
In a previous post I mentioned a basic tomato sauce – see link HERE and from this recipe I make chicken with cannellini beans. I've made it a few times as it's low in fat and is healthy and just what is needed after the festive blow out.
I have also used a bag of peppery salad which I know you can get from Tesco or Sainsbury's. It's made with spinach, watercress and rocket. If you cannot get the mixed leaf, just choose your favourite. It adds a bit of colour as well as some extra vitamins and minerals, but it is optional.
Heat the oil in a pan and add the onion, after a few minutes add the garlic, stirring occasionally.
Add the tinned tomatoes, tomato purée and the basil leaves and season to taste and cook for as long as possible.
Take half of the cannellini beans and mash them to a pulp and add to the tomato sauce- this will make the sauce thicker.
Add the other half of the beans and chicken and cook for about 15-20 minutes or until the chicken is fully cooked.
Serve with any pasta, especially conchiglie (or similar), where the pasta captures the sauce.