|Story location: Home / food_and_drink / recipe_a_week /|
This is a bit like a luxury version of the tins of baked beans with sausage, but using chicken and prawns instead of sausage.
2 chicken breasts
250g (half a carton) of passata.
1 carton or tin of haricot beans (approx 300g drained)
approx 100g king prawns
seasoning (eg. stock cube, jerk seasoning, fajita seasoning)
Start by bringing the passata to a gentle simmer. Add seasoning - something slightly spicy works very well. Place the chicken breasts in the passata and simmer for 15 minutes.
Add the prawns and beans and cook for a further 5 minutes. Passata sometimes thickens on its own when simmered but if you cooked with the lid on, then it may need thickening with a little cornflour.