Ingredients
- 1 tablespoon olive oil
- 1 brown onion, cut into thin wedges
- 300 grams button mushrooms, quartered
- 2 carrots, finely chopped
- 1 red capsicum, chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, finely chopped
- 1 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoons no-added-salt tomato paste
- 1 can (400 gram) pureed tomatoes (no-added-salt)
- 125 ml low-sodium chicken stock (1/2 cup)
- 600 grams boneless skinless chicken breast (illet, trimmed or fat and thickly sliced and cut into large bite size pieces)
- 1 teaspoon cornflour
- 60 grams low-fat sour cream (1/4 cup extra light sour cream)
- 4 sheets (55 grams) filo pastry
- Olive oil cooking spray
How to Make
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Step 1: Heat oil in a large saucepan of medium heat and add the onion, button mushrooms, carrots, capsicum, celery and garlic and cook, stirring often for 4 to 5 minutes and then add the smoked paprika and oegano and stirring for a further 1 minute.
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Step 2: Preheat oven to 200 C fan forced.
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Step 3: Add the tomato paste, tomato puree and stock and cover and bring to a simmer and simmer for 10 minutes and then add the chicken and cook, stirring, for 1 minutes.
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Step 4: Combine the cornflour and sour cream and then add to the pan and cook, stirring until the mixture thickens and comes to a simmer and then transfer to a 2 litre (8 cup) ovenproof dish.
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Step 5: Spray each sheet of filo with cooking spray and cut each sheet lengthways into 4 strips and scrunch up each strip of filo and place on top of the chicken mixture to cover and spray the filo top with cooking spray and bake for 15 minutes or until golden brown on top and serve.
Tips & Variations
- Olive oil cooking spray
We hope you enjoy this recipe!
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