CHICKEN AND LENTIL CACCIATORE Preparation time: 15 minutes | Cooking time: 40 minutes Cooking-oil spray 8 skinless chicken thigh fillets, halved 1 medium brown onion, chopped finely 300g button mushrooms, halved 1 clove garlic, crushed 2 x 440g cans no-salt-added tomatoes 1 tablespoon no-salt-added tomato paste 1 cup chicken stock 1/3 cup red lentils 1/2 cup seeded black olives 1 tablespoon drained capers 2 teaspoons finely chopped fresh oregano 2 tablespoons finely chopped fresh parsley

Lightly spray large nonstick saucepan with cooking-oil spray. Cook chicken until browned all over, turning occasionally. Remove from pan.

Add onion, mushroom and garlic to pan; cook, stirring, until onion is soft. Add undrained crushed tomatoes, paste, stock and lentils.

Return chicken to pan; simmer, covered, for about 30 mintues or until chicken is tender. Stir in olives, capers, oregano and parsley.

Serves 4.

Per serving: 17.3g fat; 444 calories.

STORE: Recipe can be made a day ahead and refrigerated, covered, or frozen.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks