easy creamy chicken & tomato

Another great dish if you have leftover chicken from a roast or if you have chicken breast in abundance lurking in your freezer!
I cooked a de-boned, rolled chicken two nights ago and was left with about 600g of beautifully tender chicken meat, which was recycled into this very tasty dish that i served with brown basmati rice.
It really only took a few simple ingredients and about half hour to whip up an amazing dinner that was not only perfect for my taste buds but also that of my toddler.
Easy. Quick. Delicious. The perfect comfort food that fits a busy schedule.

ingredients | serves 4 | easy
600g cooked or uncooked chicken
2T olive oil
2T butter
1 white onion, chopped
2 garlic cloves, minced
1/2 punnet / 160g mushrooms, sliced
2T paprika
3T sun dried tomato pesto
1T tomato paste
1 can crushed tomato
1/2C chicken stock
3/4C cream
4 sprigs fresh thyme, leaves only
1T brown sugar
1/2C rosa tomatoes, whole
50g plain goat’s cheese (optional)
1/2t salt
1/2t black pepper
handful fresh parsley, chopped

brown or white basmati rice to serve – cooked according to package instructions.

how to
If you are using uncooked chicken, heat a little olive oil in a large skillet and brown the chicken pieces on all sides. Set aside.
In the same skillet, heat a little more olive oil, add the butter and heat until melted. Add the chopped onion and saute until translucent. Add the paprika & tomato paste and cook for about one minute until fragrant. Add the sliced mushrooms and garlic and cook for about five minutes on medium heat.
Pour the crushed tomato into the skillet, stir and cook for one minute. Add the sun dried tomato pesto, salt, sugar, pepper & thyme, stir to combine and then add the chicken stock.
(If you are using uncooked chicken, add it now.)
Place the lid on the skillet and simmer on a low heat for about 15 minutes.
Lift the lid, add the cream, goat’s cheese (if using) the cooked chicken & cocktail tomatoes and leave to simmer until the tomatoes have popped and the sauce has thickened.
Sprinkle the chopped parsley into the skillet and stir to combine.

From my kitchen to yours, with love x

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