Chunky Minestrone Chicken Casserole

• 2 tablespoons olive oil
• 1 red capsicum, diced (bell pepper)
• 1 zucchini, diced
• 1 teaspoon prepared minced garlic
• 1 kg chicken thigh, bone in
• 2 cups chicken stock
• 400 g diced tomatoes
• 2 cups pasta shells
• 400 g beans, drained & rinsed (four bean mix)
• 14 cup tomato paste with garlic & herbs
• 200 g mixed mushrooms, sliced
• 14 cup fresh parsley, chopped

1. Heat 1 tblsp oil & add capsicum, zucchini & garlic, cook for 2 mins or until vegetables are tender.
2. Heat remaining oil in a separate pan & add chicken pieces, cook 3-4 mins each side or until golden.
3. Add stock, tomatoes and pasta, stir well & cover with a lid, cook over medium heat for 15 minutes.
4. Add drained beans, tomato paste, mushrooms & capsicum mixture, cook uncovered for a further 5 mins or until casserole is hot, you may need to add a little water if sauce is too thick.
5. Stir in chopped parsley & serve.

olive oil, red, zucchini, garlic, chicken thigh, chicken stock, tomatoes, pasta shells, beans, tomato, mixed mushrooms, fresh parsley

Taken from www.food.com/recipe/chunky-minestrone-chicken-casserole-424505 (may not work)