Ingredients

low-calorie cooking oil spray
500 g (1 lb) boneless, skinless chicken thighs, cubed
1 onion, chopped
2 garlic cloves, finely chopped
1 red pepper, cored, deseeded and diced
1 orange pepper, cored, deseeded and diced
2 celery sticks. diced
150 ml chicken stock
400 g (13 oz) can chopped tomatoes
1 tablespoon tomato purée
1 tablespoon balsamic vinegar
leaves from 2 rosemary sprigs, chopped
200 g (7 oz) dried tagliatelle
salt and pepper
2 tablespoons chopped parsley, to garnish

Instructions

1.Preheat the slow cooker if necessary. Spray a large frying pan with a little low-calorie cooking oil spray and place over a high heat until hot.
2.Add the chicken a few pieces at a time until all the chicken is in the pan and cook for 3-4 minutes, stirring, until just beginning to brown.
3.Add the onion and continue to cook until the chicken is golden and the onion has softened.
4.Stir in the garlic, peppers and celery, then add the stock, tomatoes, tomato purée, balsamic vinegar and rosemary.
5.Season generously and bring to the boil, stirring. Transfer to the slow cooker pot, cover and cook on low for 8-9 hours until the chicken is tender and cooked through.
6.When almost ready to serve, cook the tagliatelle in a large saucepan of lightly salted boiling water according to the packet instructions until just tender.
7. Drain, then toss with the chicken mixture and serve garnished with the parsley.
8.FOR POTATO-TOPPED CACCIATORE, follow the recipe above and place all the ingredients in the slow cooker pot.
9.Thinly slice 625 g (14 lb) potatoes and arrange them on top of the chicken mixture, overlapping. Press the potatoes down into the liquid, then cover and cook on high for 5-6 hours until the potatoes and chicken are cooked through.
10. If liked, lift the pot out of the housing using oven gloves, spray the potatoes with a little extra low-calorie cooking oil spray and place under a preheated hot grill until the potatoes are golden. 14:05

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