Serves 4 300g pack of chicken breast pieces 3 capsicum deseeded & sliced into strips 1 loose red onion peeled and sliced into wedges 400g can of cream of mushroom soup 500g pack of cous cous 2 tablespoons of olive oil 250ml boiling chicken stock made with 1 stock cube
Heat the tablespoon of olive oil in a pan and fry the chicken breast pieces until they brown then remove from the pan
heat another spoon of olive oil to the pan and add the onion and capsicum for 1 minute
Return the chicken to the pan and cook until the capsicum have softened and the chicken has cooked through
Add the cream of mushroom soup, stir through and heat for another 5 minutes
meanwhile pour the cous cous into a bowl and pour over 250ml of boiling chicken stock made with 1 stock cube. Stir well and leave to stand for 5 minutes, then fluff up with a fork
Serve the chicken immediately with the cous cous on the side.
