This fabulous French Bistro dish is perfect for any occasion. I usually eat this dish on its own without any carbs but you can serve it with pasta, creamy mash or crusty bread.  This meal is great as it requires very little tidying up.

If you don’t eat pork leave the salami out, it tastes just as good. You can  also add a glass of red wine before you add the stock for an extra punch of flavour.

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INGREDIENTS

2 free-range chicken breasts, cut into thin strips.
1 red onion, sliced
1 red pepper sliced
3 leeks, sliced
3 garlic cloves, crushed
10 thick slices of salami, cut into strips
80 g butter
1/4 cup green olives
1 cup chicken stock
1 tin of Italian tomatoes
Maldon salt and black pepper
Packet of penne pasta

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EQUIPMENT

1 large heavy-based pan
1 pot for the pasta

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METHOD
Serves 2
Preparation 10 minutes
Cooking time 15 minutes

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In a large heavy-based pan, saute the onions, garlic, peppers, leeks, salami in butter until slightly brown.

Add the olives and stock and boil until reduced by half, this should take about 5-7 minutes. Then add the tinned tomatoes and reduce by a third. Place the pasta in boiling salted water, follow instructions on the pack.

Drop the chicken pieces into the sauce and simmer for 2-3 minutes. Season with salt and pepper and serve. If the sauce is a bit thick add some of the cooked pasta water.

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