I first tried this recipe when a lovely friend provided us with this meal after the birth of our daughter. I’ve adapted it a little and added beans for a little extra nutrition. This is a quick recipe to make and costs around $7. Serves 4+ and is really easy to adapt for bigger groups by allocating 100g of chicken per person (thanks for this maths tip, Cynth!). This recipe is also dairy, egg and gluten free if you go with white wine instead of stock.

• 2 chicken thigh fillets or 1 large breast fillet (total 400g), thinly sliced
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 400ml can crushed tomatoes
• 60ml white wine or chicken stock
• 1 teaspoon sugar
• 1/2 cup roughly chopped basil leaves
• 1/2 cup pitted kalamata olives
• handful fresh green beans, head and tailed
• salt & pepper to taste
• shaved parmesan cheese (to serve on top)

1. Heat oil in a large frying pan over high heat. Add the onion and garlic and cook for 2 mins until soft.
2. Add the chicken and cook until brown in colour. Add the tomatoes, wine/stock and sugar. Simmer over low heat for around 10 mins so chicken cooks all the way through.
3. Add a handful of green beans and simmer a further 5 minutes.
4. Just before serving, throw in the basil and olives. Season with salt & pepper.
5. Serve on rice or mashed potato.