Chicken and white bean stew

Serves: 4
Time to make: 30 mins

Total cost: $ 15.60 / $ 3.90 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

oil spray
500g skinless boneless chicken thighs, cut in chunks
4 cups diced onion, carrots, celery and potato mix
1/2-1 teaspoon Tuscan seasoning
2 tablespoons pesto
3 cups hot liquid salt-reduced chicken or vegetable stock made with 2 teaspoons salt-reduced stock powder and 3 cups water
1/2 cup red lentils
400g can cannellini beans, drained, rinsed

Nutrition Info

Kilojoules 1690kJ
Calories 403cal
Protein 36g
Total fat 13g
Saturated fat 3g
Carbohydrates 30g
Sugars 7g
Dietary fibre 10g
Sodium 760mg
Calcium 110mg
Iron 5.5mg

Instructions

1 Heat a non-stick pan with oil spray. Add chicken and cook until evenly browned.

2 Add a little more oil spray with diced vegetables and cook for a few minutes to allow flavours to develop.

3 Stir in Tuscan seasoning, pesto, stock and lentils. Bring to the boil. Stir well. Reduce heat then cover and cook for 20 minutes until chicken is tender.

4 Add beans and simmer for 5 minutes. Sprinkle with chopped parsley if preferred.

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