Slimming World Mediterranean Chicken Hot Pot - cooking recipe

Ingredients

6 chicken breasts, large
14 ounces tomatoes, tinned
3 garlic cloves, peeled and finely chopped
6 shallots
1 red pepper
1 yellow pepper
2 courgettes
7 ounces mushrooms
1 teaspoon dried herbs
1 tablespoon artificial sweetener
23 fluid ounces chicken stock
salt
pepper
basil, fresh

Preparation

Preheat oven to gas 6, 200oC. Cut chicken into bite sized pieces and place in a medium casserole dish with the tinned tomatoes.
Add the garlic to the chicken mixture. Halve and peel the shallots, deseed the peppers and cut into bite sized pieces and add to the casserole dish.
Thickly slice the courgettes and mushrooms and add to the dish along with the dried herbs, sweetener and chicken stock. Place over a high heat and bring to the boil. Cover very tightly and place in the oven for 1 1/2 hours.
Remove from oven, season well and stir in fresh basil leaves before serving.