Buckwheat with chicken in tomato sauce

    30 min

    A simple, wholesome and hearty gluten free and high fibre dish.

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    Serves: 4 

    • 175g toasted buckwheat
    • 350g chicken breasts
    • 4 tablespoons butter
    • 1 onion
    • 1 bay leaf
    • 250g passata
    • salt and pepper to taste

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Add buckwheat and 350ml water to a saucepan. Bring t the boil, then reduce heat and simmer till water is absorbed and buckwheat is tender.
    2. Pound chicken breasts lightly with a meat mallet and slice into thin strips.
    3. In a frying pan cook minced onion in half of the butter until translucent, about 5 minutes.
    4. Add chicken to the onion, and fry, stirring occasionally, for about 5 minutes. Add salt and pepper.
    5. Add tomato sauce, bay leaf and simmer till thickened, 5 to 7 minutes.
    6. Toss cooked buckwheat with the rest of the butter till melted. Ladle into serving bowls, top with chicken, and spoon sauce over it.

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