Chicken and Mushroom Provençal

This is something my Mum used to make when I was younger and I just kept thinking about Taglitelle all week with tomato sauce so thought I would re create a slimming world friendly version!

For 2 and a half people (with leftovers) you will need:

• 2 large Chicken breasts sliced up

• 2 Carrots grated

• 2 Onions diced

• handful Mushrooms sliced

• 2 cartons of Passata

• Mixed herbs

• Taglitelle

• Balsamic Vinegar

• Sweetener, Salt and Pepper

First thing is season and brown off the chicken in a hot pan then set aside.

Add the onions and carrots to the pan and turn the heat to low, sweat for five minutes. Then add the mushrooms, turn the heat up and cook for a few minutes.

Then add the chicken back in, a teaspoon of mixed herbs and the 2 cartons of Passata.

Leave to simmer for 10 mins whilst cooking the Taglitelle. I add some of the water from the pasta to the chicken whilst it’s simmering away to make it a nice saucy consistency.

Then check the seasoning, I added a good dash of Balsamic, a tsp of Sweetner and some Salt and Pepper to taste.

I had mine with a load of Rocket, some Feta cheese and a good handful of chopped Basil on top which was really yummy.

Provencal is traditionally with Olives but I left them out as 1) my other half is a fussy bugger and 2) I forgot to buy them.

Enjoy!

L x