Ingredients

2 tablespoons olive oil
4 skinless and boneless chicken breasts, cut into strips
2 onions, finely sliced
2 garlic cloves, chopped
1 courgette, sliced
1 red and 1 green pepper, cut into strips
1 glass of dry white wine
2 x 400g tins chopped tomatoes
2 tablespoons fresh chopped basil and parsley
Freshly ground black pepper, to taste

Method

1) Heat the oil in a large frying pan and cook the chicken over a high heat for about 4-5 minutes until browned on all sides. Remove from the pan and set aside.
2) Add the onion, garlic, courgette and peppers to the pan and cook for about 3-4 minutes.
3) Stir in the wine and tomatoes and bring to the boil, lower the heat and simmer uncovered for about 10 - 15 minutes.
4) Return the chicken to the pan and heat through in the sauce for a further 5 minutes. Ensure it is cooked through.
5) Stir in the fresh basil and parsley and season with pepper. Serve with rice.

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