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Hot chicken in a creamy sauce

Hot Chicken Header Chicken in creamy sauce

Serves: 4
Allergy Information
: Egg free, Nut free 
Prep time: 15 minutes
Cook time: 15–20 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, peeled and crushed
  • 1 small red pepper finely chopped
  • ½ teaspoon dried tarragon
  • 200g skinless boneless chicken breast, cut into small cubes
  • 1 tablespoon plain flour
  • 1 large teaspoon dairy free spread or olive oil
  • 300ml Aptamil Pepti
  • A handful of chopped baby spinach rice, couscous or quinoa to serve

Method

Step 1

Heat oil in a pan, add onion, garlic and pepper and cook gently until softened and lightly coloured, about 5 mins.

Step 2

Stir in the tarragon, then add the cubed chicken and stir until it changes colour. Cook gently for 5 mins while you prepare the white sauce.

Step 3

To make the sauce: Prepare formula as per instructions on pack.

Step 4

Put flour, margarine and hot formula into a bowl and whisk until it thickens.

Step 5

Add white sauce to the chicken mixture and simmer gently for a further 5 mins, then stir in the spinach and cook for a minute or two until wilted.

Step 6

Serve with rice, couscous or quinoa.

Nutritional Information


Per serving
Energy Protein Carbohydrates Fat Iron Calcium Sodium
183 kcal 13g 12g 9g 2mg 86mg 81mg

Tips

  • Freeze for up to 1 month.
  • To make this dish vegetarian omit the chicken and use tofu cubes or any cooked beans instead.
  • For a gluten free option replace the flour with GF/WF plain flour or use cornflour or rice flour instead.

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