Chicken And Passata Casserole
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INGREDIENTS
- 1 15g pk fresh thyme
- ; sliced
- 12 black olives ; Pitted
- 4 chicken breast, skin-on
- 1 550g jar passata
- Salt
- 2 bell peppers ; 1 green, 1 yellow
- 2 tb Olive oil ; with a hint of
- 1 250g bg shallots
INSTRUCTIONS
1. Heat the oil in a flameproof casserole, add the chicken and shallots & fry until lightly browned. Drain off excess oil. 2. Pour over the passata, add most of the fresh thyme and seasoning and stir well. 3. Place in a preheated oven 180 ?C, 350 F, Gas Mark 4 for 30 minutes. 4. Stir in the peppers and olives and return to the oven for a further 30 minutes. 5. Sprinkle over the remaining thyme and serve with Italian bread. NOTES : A simple, full-flavoured supper dish.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (315g) | ||
| Recipe Makes: 4 | ||
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| Calories: 394 | ||
| Calories from Fat: 175 (44%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 19.5g | 26 % | |
| Saturated Fat 5.1g | 26 % | |
| Monounsaturated Fat 8.9g | ||
| Polyunsanturated Fat 3.8g | ||
| Cholesterol 111.4mg | 34 % | |
| Sodium 234.8mg | 8 % | |
| Potassium 743.7mg | 20 % | |
| Total Carbohydrate 16g | 5 % | |
| Dietary Fiber 2.5g | 10 % | |
| Sugars, other 13.5g | ||
| Protein 38.9g | 56 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 394
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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