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Italian chicken
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Makes: 4
1 pack of cubetti di pancetta
8 essential Waitrose British Chicken Thigh Fillets
500g tub of essential Waitrose Tomato and Basil Sauce
30g capers
25g fresh basil
Waitrose Garlic Flatbread
1. Dry fry 1/2 of the cubetti di pancetta in a large frying pan until it begins to colour.
2. Add the chicken breast and fry for 2-3 minutes.
3. Stir in the tomato sauce and capers. Cook, stirring occasionally, for 20 minutes until the chicken is cooked through and there is no pink meat.
4. Reserving a handful of small leaves from the fresh basil, tear the remainder and add to the sauce.
5. Serve scattered with the remaining basil with a warm garlic flatbread.
Typical values per serving:
Energy |
2472.744kJ 591 |
---|---|
Fat | 30.6 |
Saturated Fat | 9.5 |
Carbohydrate | 33.6 |
Sugars | 7.7 |
Salt | 2.9 |
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