Saucy Tuscan Chicken

Serves: 4
Preparation Time: 15
Cooking Time: 15


  • 1 ½ cups small shell pasta
  • 1 x 500ml pack Campbell's Real Stock - Salt Reduced Chicken
  • 3 tbsp no added salt tomato paste
  • 1 tbsp cornflour
  • 300g skinless chicken breast fillet, cut into strips
  • 2 cloves garlic, chopped
  • 1 red capsicum cut into strips
  • 2 zucchini, sliced
  • 1 x 420g can borlotti beans, rinsed and drained
  • 1/2 cup chopped fresh basil


  1. Cook pasta according to directions on pack. Drain, and return to saucepan, cover and set aside.

  2. Combine stock with tomato paste and cornflour and set aside.

  3. Heat a non-stick frying pan and cook chicken for 1 -2 minutes, until just browned.

  4. Add stock mixture, garlic, capsicum and zucchini and cook for 3 minutes or until vegetables are just tender. Stir in the beans, basil and pasta and cook until heated through.


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