String Bean and Chicken Stew with Pasta
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Tbsps olive oil
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- 14 ozs canned Tomatoes
- 1 Tbsp chopped thyme
- 1 Tbsp chopped oregano
- 1 Tbsp chopped parsley
- 11 ozs Linguine
- 4 chicken escalope (each about 100 g/3 1/2oz)
- ½ cup white wine
- 7 ozs Green beans
- 2 Tbsps butter
- 7 ozs button Mushrooms (quartered)
Preparation steps
1.
Heat 2 tablespoons of the oil in a pan and gently cook the onion and garlic until soft but not browned. Add the tomatoes, thyme and oregano, season with salt and pepper and cook gently for 20 - 25 minutes, stirring from time to time, then stir in the chopped parsley.
2.
Meanwhile, bring a large pan of salted water to a boil and cook the linguine according to the packet instructions.
3.
Heat the remaining oil in a wide pan and fry the chicken escalopes for 2 minutes on each side. Add the wine, let it bubble then turn the heat down and cook the chicken for a further 8 minutes, turning once, or until the chicken is cooked through. Remove the chicken from the pan and keep warm to rest.
4.
While the chicken is cooking, boil the beans in salted water for 5 minutes then drain well.
5.
While the chicken is resting, add the butter to the chicken pan and cook the mushrooms for 5 minutes until lightly browned and tender.
6.
To serve, place the drained linguine on the serving plates with the beans. Add the mushrooms and chicken and pour over the tomato sauce.
