Sweet winter chicken
prep: 25 minutes
cook: 30 minutes
serving: 2
Nutrition Facts
each serving
KCal
438
Carbs
40.6g
fiber
13g
Protein
51.1g
Fat
5.4g
Saturates
1.8g
Sugars
20.7g
Salt
0.94g
Fruit/Veg Portion
4
Ingredients
all 17 types- 400g mixed peeled potato, swede and parsnips
- 1 cal spray
- 2 chicken breasts
- ½ red pepper
- ½ yellow pepper
- ½ green pepper
- ½ onion, finely chopped
- 200ml low-salt vegetable stock
- 60ml passata
- 2tbsp tomato puree
- 1 garlic clove, crushed
- 1tsp sweet smoked paprika
- ½tsp ground cinnamon
- 1tsp Worcestershire sauce
- 1tbsp mango chutney
- 100g sugar snap peas or mangetout
- 3tbsp semi-skimmed milk
Directions
5 steps in totalStep 1
Bring a pan of water to the boil, cut the potatoes, swede and parsnips into 2cm chunks and simmer for 15–20mins until tender.
Step 2
Meanwhile, lightly spray a frying pan with the 1 cal spray and put on a high heat. Add the chicken, peppers and onion and stir fry for 5 mins.
Step 3
Stir together the remaining ingredients except the sugar snap peas and milk. Add to the frying pan, bring to the boil and simmer for 10 mins.
Step 4
Add the sugar snap peas. Cook for a further 5 mins.
Step 5
Drain the potatoes. Mash until smooth, stir in the milk, divide between plates and serve with the chicken.
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