Prep time: 15 minutes - Cook time: 15-20 minutes - Serves: 4

Hot chicken in a creamy sauce

This dish is: Egg free . Nut Free

Each portion contains:

Nutrition value Amount
Energy 183kcal
Fat 9g
Calcium 86mg
Carbohydrates 12g
Salt 81mg
Iron 2mg
Protein 13g

 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.

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

 

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Method

  1. Heat oil in a pan, add onion, garlic and pepper and cook gently until softened and lightly coloured, about 5 mins.
  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.
  3. To make the sauce: Prepare formula as per instructions on pack.
  4. Put flour, margarine and hot formula into a bowl and whisk until it thickens.
  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.
  6. Serve with rice, couscous or quinoa.

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