This has been a favourite for a while now, especially as there is always plenty of sauce left to make a leftover pasta dinner!
My boys love this as an alternative to a roast on a Sunday as it’s so good served with little crispy roast potatoes, and in-season greens. It’s fab too just mixed in with pasta and plenty of Parmesan as an easy meal. Quick, cheap and easy to make, this is a really good family dinner. Enjoy, Mrs H x
Serves 4, smartpoints 5
2 cloves garlic, crushed
1 onion, finely chopped
4 skinless chicken breasts or 8 thighs
2 x tins of cherry tomatoes
Pack of button mushrooms or 150g chestnut mushrooms, sliced
Small glass of white wine
1 tablespoon of light cream cheese
Bunch basil, torn
Heat oven to 180oC/160oC fan. In a large shallow hob proof casserole pan sauté the onions and garlic for a few minutes in spray. Add the cherry tomatoes, sugar, the glass of wine and season. Simmer for 10-15 mins.
Spray a seperate pan and sear and brown 4 chicken breasts on a medium heat.
Add the cream cheese and 3/4 of the basil to the sauce and then add the seared chicken. Cook in the oven uncovered for 30 mins.
Remove from the oven and Sprinkle the last of the basil over and serve.