Fattis & Monis


  • 1 whole chicken, cut-up
  • 125ml (½ cup) cake wheat flour
  • 65ml (¼ cup) sunflower oil
  • 2 medium onions, sliced
  • 2 cloves garlic, finely chopped
  • 1 green bell pepper, sliced into strips
  • 1 can (410g) diced tomatoes, undrained
  • 1 can (410g) All Gold tomato puree
  • 250g button mushrooms, sliced
  • 125ml (½ cup) dry white wine
  • 5ml (1 teaspoon) dried oregano leaves
  • 5ml (1 teaspoon) dried basil leaves
  • salt and freshly ground black pepper, to taste
  • grated Parmesan cheese, optional


  1. Add pasta to a large pan with rapidly boiling water, cook until just tender. Drain and rinse well, toss in a bit of olive oil. Keep warm.
  2. Coat chicken with flour. In a large saucepan, heat oil over medium-high heat. Cook chicken for 15 to 20 minutes or until brown on all sides. Remove and set aside.
  3. Add onions, garlic and green pepper to saucepan, sauté until soft.
  4. Add all remaining ingredients except Parmesan cheese.
  5. Bring to boil and then reduce heat. Cover and simmer 45 minutes.
  6. Serve over warm Pasta, sprinkle with Parmesan cheese if desired.


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