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1. Preheat oven to 190C. Coat chicken with flour. Spray a large non-stick frying with vegetable cooking
spray. Heat pan over medium heat. Add chicken; cook until browned, stirring frequently, about 5 minutes.
Transfer chicken to casserole dish.
2. Spray pan with more oil. Add onion and cook over a medium heat for 5 minutes, stirring frequently.
Add capsicum; cook for 3 minutes. Add garlic and mushrooms; cook, stirring, for 3 minutes. Add tomatoes,
stock, wine and pepper; bring to the boil, stirring occasionally.
3. Pour the vegetable mixture over the chicken. Cover and back for 30 minutes, or until chicken is cooked
through and no longer pink.
4. Place freshly cooked noodles on a warm serving platter; spoon chicken casserole over the top. Serve
immediately.
Comment: Serves 4
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