Makes 10 portions Ingredients 800g (1lb 12oz) boneless, skinless chicken breast, cut into thin strips 225g (8oz) onion cut into strips 400g (14oz) red pepper strips 2tbsp olive oil freshly ground black pepper 800g (1lb 12oz) MAGGI Multi-Use Tomato Sauce Piri piri or chilli sauce to taste To serve 10 tbsp half fat crème fraîche chives
Method Toss the chicken, onion and red pepper in the oil and black pepper and cook, in batches, on a hot griddle pan until the chicken is cooked through and slightly charred. Heat the tomato and chilli sauce in a medium pan. Taste to check the heat level and toss in the chicken and pepper. Serve over jacket potatoes with a dollop of crème fraîche and a few chopped chives. Tips: For a vegetarian option, add red kidney beans along with the strips of grilled red pepper to the sauce. Serve with a little grated cheese to finish and a side of salad. This filling makes a great hot, ‘stuff your own’ wrap option – serve the chicken, onion and peppers with the hot sauce, warm flour tortillas and a side of salad for a balanced meal solution. This recipe if from Nestle Professional Maggi menu solutions