Category Archives: Dinner

Gluten Free Drunken Shrimp with Veggie Fried Rice

Drunken Shrimp with Veggie Fried RIce

Sticking with this week’s loosely Asian inspired theme, this is a fairly quick , easy and very delicious recipe.

The shrimp stir-fry makes for a quick meal and is great for a weeknight meal. These shrimp are absolutely delicious. I thought the shrimp and their sauce was the perfect topping for the fried rice, but noodles or even a salad could work just as well. I used this recipe to clean out my vegetable door. I just used whatever I had on hand, but you can use any veggies you want.

Veggie Fried Rice

Gluten Free Drunken Shrimp with Veggie Fried Rice
Shrimp adapted from this recipe from Chow.

Ingredients

For the Rice:
  • 2 Tablespoons sesame oil
  • 1 large onion (I used 1/2 red and 1/2 white to clean out the fridge)
  • 3 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 cup frozen peas, defrosted
  • 10 green beans or snap peas, chopped
  • 2 cups cooked brown rice
  • 2-3 Tablespoons gluten-free Tamari
  • 1 Tablespoon rice vinegar
  • 3 green onions, finely sliced
  • 1/2 teaspoon toasted sesames
For the Shrimp:
  • 3 Tablespoons low-sodium gluten-free Tamari sauce
  • 4 garlic cloves, minced
  • 1 jalapeño pepper, stemmed (seeded if you don’t like spice) and thinly sliced
  • 2 Tablespoons cilantro, finely chopped
  • 1 lime, juiced
  • 1 Tablespoon olive oil
  • 12 jumbo shrimp, peeled and deveined
  • 1 lemongrass stalk, tough outer layer removed and cut into 4 pieces
  • 1/4 cup vodka

Instructions

For the Rice:
  1. Preheat a large skillet or wok to medium heat. Add sesame oil. When oil is heated onion, garlic, bell peppers, peas and carrots and sauté until tender.
  2. Add the rice to the veggie mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Top chopped green onions and sesame seeds and serve.
For the Shrimp:
  1. Place the soy sauce, garlic, jalapeños, cilantro, lime juice, oil, and sugar in a shallow dish and stir to combine. Add the shrimp and lemongrass and stir to coat. Let marinate for 10 minutes at room temperature.
  2. Heat a large frying pan over high heat until hot, about 3 minutes. Add the shrimp mixture and cook until the shrimp are bright pink, about 3 minutes. Remove from heat and carefully add the vodka. Return the pan to high heat and cook for 1 minute more or until the alcohol smell has dissipated. Remove the lemongrass pieces and serve the shrimp and sauce over rice.

Gluten Free Barbecue Chicken Taquitos with Avocado Ranch Dip

Gluten Free Barbecue Chicken Taquitos with Avocado Ranch Dip

This recipe is a combination of things I was craving and things I needed to use up. If you have some leftover chicken and tortillas (both are pretty standard leftovers around my kitchen), this is the perfect recipe to use them all up. I really like to make a batch of shredded barbecue chicken to use throughout the week (this is my favorite recipe, but you could easily combine any leftover chicken with bbq sauce). It’s perfect to add to salads or as your meal’s main protein, but I wanted to try something a little different and these taquitos seemed like an easy way to do just that. I was able to get 24 taquitos out of the barbecue chicken recipe I mentioned above (I could have made a couple more but I had already put away the tortillas and cheese), which is a whole lot of taquitos. After a couple dinners and lunches, I froze the leftovers, which defrosted easily in the microwave and I crisped them up again with a few minutes in the oven.

I always bake my taquitos because I just don’t have the patience to fry things. Plus, baking them healthier, you don’t have to stand over a hot pot of oil and it’s less of a mess to clean up, which are all big pluses in my book. I put about two tablespoons of chicken and a sample sprinkling of cheese in each tortilla. I was able to roll them tight enough that they stayed shut when I placed them seam side down on the baking sheet. If you want more filling or are having trouble getting them to stay closed, wooden toothpicks will easily solve that problem.I like my taquitos (and just about everything else) on the crispier side, so while the ends might look a bit burnt, it was really just a combination of caramelized barbecue sauce and cheese.

Gluten Free Barbecue Chicken Taquitos with Avocado Ranch Dip

For the Taquitos

  • Leftover chicken (I recommend this barbecue chicken recipe)
  • Your favorite barbecue sauce
  • 1/2 cup extra sharp cheddar cheese, shredded
  • 24 corn tortillas
For the Avocado Ranch Dip
  • 2 ripe avocados, pitted and cubed
  • 1 cup greek yogurt
  • 3 limes, juiced
  • 1/2 cup fresh cilantro (plus extra for garnish)
  • 2-3 Tablespoons ranch dressing powder
  • 1 teaspoon garlic powder

For the Taquitos

  1. Heat oven to 400. Line two large baking sheets with foil and lightly coat with cooking spray.
  2. Combine chicken and barbecue sauce.
  3. Wrap 12 tortillas in a damp paper towel. Place in microwave and zap for 30 seconds. Flip over and microwave for another 30 seconds. Remove from microwave.
  4. Add around two tablespoons of chicken to one side (almost to the very edge) of a corn tortilla and sprinkle with cheese. Tightly roll the side with the chicken toward the other side of the tortilla and place seam side down on the baking sheet (use wooden toothpicks if they won’t stay together). Repeat until all tortillas are filled and then begin again with the next 12 tortillas until all are filled and rolled.
  5. Place baking sheets in oven and cook 20-25 minutes, or until slightly browned and crispy.
  6. Serve immediately. For your leftovers, I recommend that you let them cool completely and place into large freezer bags and freeze for future dinners and snacks.
For the Avocado Ranch Dip
  1. Combine all ingredients in a food processor and blend until smooth. Add more juice if needed to thin out dip. Garnish with chopped fresh cilantro if desired.

Crispy Brussels Sprouts with Crispy Capers

Crispy Brussels Sprouts with Crispy Capers

Brussels sprouts and capers! I can’t think of anything finer. I love both brussels sprouts and capers. This dish is the stuff my dreams are made of. Roasting the sprouts is essential. Roasting gives them a nuttiness and subtle caramelized flavor that is amazing when combined with the salty, crispy capers. The red pepper flakes are a nice background note. You can adjust your red pepper usage to your own taste. I like spice, so I went a little heavy with it. With so many other wonderful flavors it remained a nice accompaniment to the dish, not overpowering and hot.

Crispy Brussels Sprouts with Crispy Capers
Adapted from this recipe.

  • 2 pounds brussels sprouts, trimmed and halved
  • 1/2 cup drained brined capers
  • 4 Tablespoons extra-virgin olive oil, divided
  • 2-6 garlic cloves, minced (more is better)
  • 1/2 to 3/4 teaspoon red chile flakes (adjust to your own heat preference)
  • 1/2 lemon
  • Salt and pepper, to taste
  1. Heat oven to 425F/220C. Toss brussels sprouts with 2 Tablespoons of olive oil. Place sprouts on rimmed baking sheet. Roast 15-20 minutes until crispy and golden.
  2. While the sprouts are roasting, blot capers on a paper towel. Heat remaining oil in a large frying pan over high heat. Add capers and cook, stirring carefully (mixture will splatter), until capers start to open and are brown and crisp, about 5 minutes. Add garlic and chile flakes to pan and cook until fragrant, about 1 minute. With a slotted spoon, transfer capers and garlic to a paper towel to drain.
  3. Transfer to a serving plate and sprinkle with capers and a squeeze of lemon.

Halloumi Quinoa ‘Tabbouleh’ Salad

Halloumi Quinoa 'Tabbouleh' Salad

I have been hoarding a package of halloumi in my cheese drawer for several months now. Halloumi is hard to find and pretty expensive in these parts, so I tend to use it sparingly when I do find it. I finally decided to give the cheese a change of scenery and put it in a salad. I was quite happy with the move. The halloumi has yet to comment.

To make this tabbouleh salad gluten free, I used quinoa instead of bulgar wheat. A super simple swap. I personally liked the quinoa better than other tabbouleh I’ve had in the past. I was tempted to make a light lemon/vinaigrette dressing to go over the salad. In the end, I ended up squeezing one lemon over the salad and saving the olive oil the onion had been sautéed in. Genius idea! The oil brought even more caramelized onion flavor to the salad, which is always a plus in my book and the lemon helped brighten the flavors up with it’s refreshing tartness.

Halloumi Quinoa 'Tabbouleh' Salad

Halloumi Quinoa ‘Tabbouleh’ Salad
Inspired by this recipe.

  • 1 cup quinoa
  • 2 cups low-sodium vegetable broth
  • 1 medium red onion, finely chopped
  • 1 Tablespoon olive oil
  • 1 package halloumi, sliced into thin pieces
  • 4 green onions, chopped
  • 1 large handful arugula/rocket
  • 1 ounce roasted almonds, roughly chopped
  • 1/2 ounce pumpkin seeds
  • 1/3 cup pomegranate seeds
  1. Bring 2 cups of low-sodium vegetable broth to a boil. Stir in 1 cup of quinoa, bring back to a boil, cover, cook over medium heat for 12-15 minutes, or until quinoa has absorbed all the broth. Remove from the heat, fluff, cover and let stand for 15 minutes.
  2. In a small pan, cook the red onion in two teaspoons of olive oil on medium low heat for 15 minutes until they are soft and sweet. Keep an eye on them to make sure they don’t burn. When the onions are done drain onions and oil into small dish and set aside.
  3. In the same pan, place several of the halloumi slices cook 2-3 minutes or until lightly golden on each side, flip and cook the other side until also lightly golden. Repeat with the remaining slices.
  4. Pour the quinoa into a large serving bowl and mix it together with the arugula, halloumi, red onion, green onion, almonds and pumpkin seeds.
  5. Scatter the pomegranate seeds on top of the salad and serve.

Roasted Cauliflower, Broccoli & Leek Soup

Roasted Broccoli, Cauliflower & Leek Soup

I got the idea for this soup from Frugal Feeding. Cauliflower, broccoli and leeks are all among my favorite vegetables. I used to be fairly neutral towards cauliflower until I started roasting it. I am fairly certain roasting makes just about anything better. If the soup is looking a little more white than green, that might be due to the fact that some a lot of the broccoli disappeared somewhere after roasting and before entering the soup pot.  Roasted broccoli is probably in my top 3 favorite vegetables. It would have been rude not to sample some, and like I said, roasting makes everything better.

I was tempted to try to make this with a melted cheese crouton on top, but since gluten-free bread is so incredibly temperamental, a piece of toast with some Boursin seemed like a much safer bet. Apart from the cheese on the bread, the soup is entirely vegan.  I ended up having a lot of soup left over, so I ended up freezing the rest. I’ll report back on how it serves up after defrosting when I get around to eating it.

 

Roasted Cauliflower, Broccoli & Leek Soup

  • 1 Tablespoon olive oil
  • 1 large onion, diced
  • 5+ garlic cloves, minced
  • 2 Tablespoons olive oil
  • 1 head (about 2 pounds) cauliflower, cut into florets
  • 1 large (about 1 pound) bunch broccoli, cut into florets
  • 3 large leeks, cleaned and light green/white part cut in half vertically
  • 1 1/2 liters (6 cups) low-sodium vegetable broth
  • Kosher salt and freshly ground pepper, to taste
  1. Preheat oven to 400F/200C. In a large heavy pot heat 1 Tablespoon of olive oil over medium high heat. Add onion when oil is hot. Cook onion until soft and starting to brown. Reduce heat and add in garlic. Allow onion and garlic to continue to brown and caramelize over low heat, stirring occasionally (about every 10 minutes) while you prepare the rest of the soup.
  2. In a large bowl or plastic bag toss cauliflower, broccoli and leeks with remaining olive oil. Place on large rimmed baking sheets (I had to use two) and place in oven for 25 minutes. Turn the vegetables after 15 minutes.
  3. When vegetables are done roasting, transfer to the large pot with the onion. Increase heat to medium-high and add in 1 liter/4 cups of vegetable broth with salt and pepper to taste. Allow soup to come to a low boil and remove from heat. With either a blender or a hand blender, blend the soup until you reach the desired consistency. If the soup is too thick, add in more broth 1 cup at a time.

Crispy Brussel Sprouts with Garlic Aioli

Crispy Brussel Sprouts with Garlic Aioli

I often say that there are certain things that I could eat for every meal and I would never get sick of them. Brussels sprouts are one of those things. I love them. I am actually pretty close to finding a way to incorporate them into every meal as well. Dessert is the only holdout.

Another great thing about these b. sprouts is how easy they are. With all the parties and events that occur this time of year, it is a good idea to have some easy,  fail proof appetizers in mind if you have any last-minute guests or parties. There are probably a million different ways you could adapt this recipe as well. I was super tempted to add in some Sriracha with the aioli, but I decided to keep it simple.

Crispy Brussel Sprouts with Garlic Aioli
From Circle of Moms.

For the Brussels Sprouts:
  • 20 small Brussel Sprouts, quartered
  • Canola Oil
  • Kosher Salt and Black Pepper
For the Garlic Aioli:
  • 3 Tablespoons high quality or homemade mayonnaise
  • 3 cloves garlic, finely minced
  • 2 to 2 1/2 teaspoons fresh lemon juice
  1. Pre-heat oven to 4oo F.
  2. Place brussel sprouts in a plastic bag or bowl and drizzle a small amount of canola oil over top. Sprinkle salt and pepper to taste on top and then toss the brussel sprouts to ensure they are evenly coated. Pour on to rimmed baking sheet. Bake for 15-20 minutes, or until a golden brown on at least one side.
  3. While the brussel sprouts are cooking, whisk together the mayonnaise, garlic, and lemon juice.
  4. You can either serve the aioli in a ramekin or drizzle over the top of the brussel sprouts.

Gluten-Free Calzones Two Ways

Gluten Free Calzones

Earlier this week I got it into my head that I really wanted a calzone. I can only remember having a calzone once before, but for some reason I wanted one now. Start to finish these took about 40 minutes to make, so definitely a good possibility for a weeknight dinner. The spinach and Boursin was definitely the favorite out of these two. The salami and olive calzone was good, but just had a lot of flavors going on. I served them with my favorite Casear salad and a little extra pasta sauce on the side for dipping; it was the perfect combination.

Since I wanted to be a quick and painless process, I cheated and used a box of Chebe Garlic Onion Breadstick Mix for the crust of the calzones. They had a recipe for mixing and using the crust which I followed, but I really wish I only partially followed it. Their recipe yield two GIANT calzones. There was absolutely nothing wrong with them, except that they were huge. We got 2 meals for 2 people out of each, but I think I would have preferred making four smaller ones. It is the same amount of food, but I think four smaller ones would make the leftover and re-heating situation much easier (and additional filling options).

Gluten Free Spinach & Cheese Calzone

Gluten Free Spinach & Cheese Calzone

For the Calzone:

  • 1 (7.5 oz) package Chebe mix (or 1 ¾ cup flour)
  • 2 eggs
  • 2 TablespoonsOil
  • 1/4 cup non-fat milk
  • 1 cup shredded cheese (optional)
For the Filling:
  • olive oil
  • 1/2 large onion diced
  • 2 large handfuls of spinach, washed and stemmed if tough
  • Soft cheese (like Boursin or goat cheese), at room temperature

For the Filling:

    1. Heat olive oil in large skillet over medium heat. When oil is hot, add in onion and cook until softened and translucent, about 5 minutes.
    2. Then add in spinach and cook until wilted.
    3. Remove from heat and set aside.
For the Calzone:
Prepare Chebe mix according to directions on the box:
  1. Preheat oven to 375° F.
  2. Blend Chebe Garlic-Onion Breadstick Mix with 2 tbsp. oil, 1 cup shredded cheese* (optional; sharp or hard cheeses work best) and 2 large eggs. Slowly blend in exactly 1/4 cup water or milk*/milk substitute.
  3. Knead dough with hands until it is smooth.
  4. After mixing the dough, pat the dough into a think round. Split this round in half, and split the halves in half, to make four hunks of Chebe Bread dough approximately the same size.
  5. On a piece of wax paper, spread one of the rounds out to a very thin layer, using your fingers and the heel of your hand, or using a rolling pin. You want this very thin, but be careful that there are no holes in the dough. You don’t want any of the fillings escaping from the center during baking.
  6. Flip the dough round on a non-greased baking sheet. Cover with 1 to 1 1/2 cups of filling and cheese leaving edges clear so that dough will seal.
  7. Flatten the next dough round per the instructions above. Flip the flattened round on top of the bottom round and the filling. Crimp the edges together with your fingers, being careful not to create any holes in the dough.
  8. Then, using the tines of fork, press the edges together all the way around the dough. If the fork sticks to the dough, dip it in cold water. This will secure the edges and give the calzone a finished look.
  9. Pop into a preheated oven at 375° F and bake for approximately 30 minutes or until nicely browned. (Suggestion: brush the outside with olive oil before baking.) Let cool about 5 minutes and serve.

Gluten Free Salami & Olive Calzone

Gluten Free Salami & Olive Calzone

For the Crust:

  • 1 (7.5 oz) package Chebe mix (or 1 ¾ cup flour)
  • 2 eggs
  • 2 TablespoonsOil
  • 1/4 cup non-fat milk
  • 1 cup shredded cheese (optional)
For the Filling:
  • Sliced salami or other cured meat of choice
  • Handful green olives, sliced
  • Pasta sauce (I used Trader Joe’s Roasted Garlic)
  • Grated cheese
For the Calzone:
Prepare Chebe mix according to directions on the box:
  1. Preheat oven to 375° F.
  2. Blend Chebe Garlic-Onion Breadstick Mix with 2 tbsp. oil, 1 cup shredded cheese* (optional; sharp or hard cheeses work best) and 2 large eggs. Slowly blend in exactly 1/4 cup water or milk*/milk substitute.
  3. Knead dough with hands until it is smooth.
  4. After mixing the dough, pat the dough into a think round. Split this round in half, and split the halves in half, to make four hunks of Chebe Bread dough approximately the same size.
  5. On a piece of wax paper, spread one of the rounds out to a very thin layer, using your fingers and the heel of your hand, or using a rolling pin. You want this very thin, but be careful that there are no holes in the dough. You don’t want any of the fillings escaping from the center during baking.
  6. Flip the dough round on a non-greased baking sheet. Cover with a layer of salami, a handful of olives 1/2 cup shredded cheese and 1 cup pasta sauce leaving edges clear so that dough will seal.
  7. Flatten the next dough round per the instructions above. Flip the flattened round on top of the bottom round and the filling. Crimp the edges together with your fingers, being careful not to create any holes in the dough.
  8. Then, using the tines of fork, press the edges together all the way around the dough. If the fork sticks to the dough, dip it in cold water. This will secure the edges and give the calzone a finished look.
  9. Pop into a preheated oven at 375° F and bake for approximately 30 minutes or until nicely browned. (Suggestion: brush the outside with olive oil before baking.) Let cool about 5 minutes and serve.

Caramelized Balsamic-Red Onion Soup With Cheese-Topped Croutons

Caramelized Balsamic-Red Onion Soup with Cheese-Topped Croutons

This is like French Onion Soup, but better. I didn’t think it was possible to top the original, but this does. Balsamic makes everything a bit better. This soup is a little on the sweeter side than traditional onion soup, but the balsamic vinegar and tamari help balance that out. I also thought that the addition of the mustard made the flavor really interesting as well. The other great thing about this recipe is that it is a lot less work and a lot faster than making traditional French Onion Soup. The only thing I didn’t really like was the swiss cheese. It was a little bland. I think Gruyère might be an improvement or a really sharp white cheddar would be even better.

Caramelized Balsamic-Red Onion Soup With Cheese-Topped Croutons
Adapted from Serious Eats

  • 1/4 cup olive oil
  • 1 tablespoon butter
  • 6 large red onions, thinly sliced
  • 2 teaspoons salt
  • 1/4 cup balsamic vinegar
  • 2 tablespoons low-sodium gluten free tamari or soy sauce
  • 2 tablespoons prepared mustard
  • 6 cups low-sodium vegetable broth
  • 1/8 teaspoon freshly ground black pepper
  • 6 slices of bread (I used a gluten-free baguette from Whole Foods)
  • 3/4 cup grated Swiss cheese
  1. Heat a large pot over medium heat for one minute. Add the oil and swirl to coat the bottom of the pan, and then add the butter. Once it melts, add the sliced onions and salt, and then reduce heat to medium-low. Cook, stirring occasionally, until the onions turn golden brown, about 30 minutes.
  2. Add the balsamic vinegar, soy sauce, and mustard, stir well, and cook for five minutes.
  3. Pour in the broth, and turn the heat to high. When it comes to a boil, reduce the heat to low, partially cover, and simmer for 15 minutes.
  4. Meanwhile, preheat the oven to 350°F. Place the slices of bread on a baking sheet covered with aluminum foil. Transfer the baking sheet to the oven and cook for five minutes. Carefully remove the sheet, and turn on the broiler. Divide the cheese between the slices of bread. Set the sheet under the broiler for however long it takes to melt the cheese, about 30 seconds. Remove the sheet, turn off the heat, and set aside.
  5. Season the soup with black pepper and, if needed, more salt. Ladle the soup into bowls and top with a crouton. Serve immediately.

Broccoli & Grape Salad

Roasted Broccoli & Grape Salad

Let’s move on from Thanksgiving left overs…

I was slightly hesitant to mix roasted broccoli and roasted grapes, but since I have had pretty good luck with roasting them separately, I figured combining the two couldn’t be too bad. The roasted grapes gave the salad a caramelized sweetness, but it was subtle. I normally would not like anything sweet in a salad like this, but the tangy, creamy dressing kept it in check. They dressing really brought out the best in the other flavors in the salad.

Roasted Broccoli & Grape Salad

 

Broccoli & Grape Salad
Adapted from Better Homes & Gardens.

  • 6 cups broccoli florets
  • 2 cups red grapes
  • 1 Tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped red onion
  • 1/2 cup mayonnaise or greek yogurt or combination of the two
  • 2 Tablespoons white wine vinegar
  • 2 Tablespoons grainy Dijon mustard
  • 8 slices bacon, crisp-cooked and crumbled
  • 1/2 cup chopped, smoked almonds
  1. Preheat oven to 425 degrees F. Spread broccoli and grapes in a single layer on a 15x10x1-inch baking pan. Drizzle with olive oil, salt, and pepper and toss to coat. Roast, 20 to 25 minutes or until broccoli is starting to brown and grapes are soft, stirring once halfway through roasting time. Remove from the oven and sprinkle with red onion. Cool slightly.
  2. Meanwhile, in a small bowl whisk together the mayonnaise, lemon juice, and mustard. Place broccoli mixture in a serving bowl. Toss with the dressing and top with bacon and smoked almonds.

Flattened Chicken with Tomatoes, Olives & Capers

Flattened chicken with tomatoes, olives & capers

This has quickly become one of my go to recipes. I’ve made it several times now and I like it more and more every time. Then again, you could add tomatoes, olives and capers to pretty much anything and I would find it delicious, so I might be a bit biased.

It’s perfect for a quick and easy dinner (like 15 minutes and it’s ready, easy). I’ve made it both with canned diced tomatoes and fresh tomatoes and I hate to say it, but I might have liked the canned tomatoes more… The fresh tomatoes did not break down as well and the skins were kind of tough. I also found that I had to add a little more liquid to get a sauce going with the fresh tomatoes. I am a very saucy person, so when a dish has a sauce, I like a lot of it. If you happen to have super ripe and juicy fresh tomatoes, I wouldn’t worry about it, but if your tomatoes are kind of under ripe and sad, canned would probably be your best bet.

Flattened chicken with tomatoes, olives & capers

Flattened Chicken with Tomatoes, Olives & Capers
Adapted from BBC Good Food.

  • 2 boneless, skinless chicken breast
  • 1/2 cup seasoned flour (I used garlic powder, paprika and black pepper to season)
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 1 large ripe tomato, chopped or 1/2-15 ounce can diced tomatoes, drained.
  • 2 Tablespoons capers
  • large handful Kalamata olives, chopped
  • splash white wine/dry vermouth or broth
  1. Place the chicken breast on to a flat surface and cover with plastic wrap. Bash with a rolling pin or mallet to flatten, then lightly coat in the seasoned flour. Heat the oil and butter in a pan, add the chicken and cook for 3-4 mins on each side until crisp, browned and cooked through. Remove from the pan and keep warm.
  2. Add the tomato, capers, olives and wine to the pan, season to taste, then bring to the boil. Bubble the sauce for 2-3 mins until the tomatoes are starting to break down, then spoon over the chicken.