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Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 500g boneless, skinless chicken thigh
- 300g small new potato
- 425ml low-salt vegetable stock
- 350g broccoli, cut into small florets
- 350g spring green, shredded
- Freshly ground black pepper
- 140g petits pois
- Bunch spring onion, sliced
- 2 tbsp pesto
Method
1. Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 minutes until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 minutes until the potatoes are tender and the chicken is cooked.
2. Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 minutes more, stir in the pesto and heat through.
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