A super dish that's light on your pocket from Aldi's Garth McColgan.


  • 5 red and yellow peppers (diced)
  • 3 onions (roughly chopped)
  • 100 g butter
  • 1 chicken stock cube
  • 4 or 6 chicken breasts
  • 1 tub crème fraîche
  • basmati rice


  • Gently sauté the peppers and onions in the butter over a low to medium heat (covered) for 15-20 mins until soft.
  • Add the stock cube and blend the mixture, using a hand blander (be careful – it’s hot!).
  • Pop the chicken breasts into the liquidised vegetables and poach gently for 15 – 20 minutes depending on how big the pieces are.
  • Spoon the crème fraîche over the chicken. Serve with steamed basmati rice, or long grain rice.


Garth's tip: Mix chives through the crème fraîche for extra flavour.