Ingredients

Butter

Green pepper

Cloves of garlic

Fresh parsley

Tomato sauce

Chopped tomatoes

Fresh asparagus

Fresh basil

 

 

Method

Stir-fry the leek, green pepper, garlic and parsley in the butter for 5 minutes.

Add the tomato sauce, chopped tomatoes, asparagus, and chicken.

Bring to a boil, lower the heat, cover and cook for 12 minutes.

Cook on low heat for 3 to 5 minutes, or until the sauce becomes thick.

Remove the chicken and slice it.

Add the fresh basil.

Serve the chicken vegetable sauce with rice.

 

 

 

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