Quick chicken stir-fry with noodles for a mid week dinner or quick supper.
2 chicken breasts, cut into strips 1 clove of garlic, peeled Olive oil 1 yellow pepper, cut into strips 8 cherry tomatoes, cut in half 1 red chilli, seeds removed and sliced ½ glass of white wine Flatleaf parsley (a handful) 1 packet of flat noodles, cooked to pack instructions and drained
1. Fry the clove of garlic in the olive oil over gentle heat in a heavy pan or wok until the garlic is beginning to brown. Remove and discard it. 2. Add the strips of chicken breast to the oil and stir fry for 2 minutes. Add the yellow pepper, cherry tomatoes and chilli. Stir fry for another few minutes until the pepper starts to colour. 3. Add the wine, turn the heat up and reduce until you have enough sauce left to coat the noodles. Check that the chicken is cooked through. Toss in the noodles and heat through. Toss in the parsley and serve immediately.