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