Ready in 35 mins
- 1 red onion, thinly sliced
- 1 leek, thinly sliced
- 2 courgette, cut in half lengthways & thinly sliced
- 550g free range chicken breasts, thinly sliced
- 2 tsp oil
- 1 1/4 cup chicken stock
- 1/2 tsp salt
- 125g lite sour cream
- 40g tomato pesto
- 400g kumara, peeled & diced
- 2 carrot, diced 2cm
- 2 Tbsp milk
- 1/2 bunch parsley, roughly chopped
Did you know Kūmara is an excellent source of dietary fibre and contains a dietary significant amount of potassium?
1. Before you start
Bring a medium pot of salted water to the boil.
2. Prep & cook kumara mash
Prep kumara and carrots and add to pot of boiling water. Cook for 15-17 minutes, until very soft. Drain and mash well with milk. Season to taste with salt and pepper and keep warm.
3. Prep chicken
Prep onion, leek and courgette. Pat chicken dry and thinly slice.
4. Cook chicken
Heat oil in a medium fry-pan on high heat. Cook onion and leek for 2-3 minutes, until soft. Add chicken and cook for about 3 minutes to seal. Add stock and salt and bring to a simmer. Add courgette and simmer for about 4 minutes, until chicken and courgette are cooked and stock has reduced slightly.
5. To finish
Add sour cream and tomato pesto to pan and stir through to heat. Remove from heat and season to taste with salt and pepper. Prep parsley.
Kumara mash topped with tomato pesto chicken. Sprinkle over parsley.
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This recipe was supplied by My Food Bag, Fresh Start and published with permission.