Description
A semi-low fat creamy, cheesy and herby chicken dish that’s extremely versatile. Serve this Creamy Spinach and Tomato Chicken with potatoes, pasta, gnocchi—whatever way you choose!
Ingredients
- 1 Tablespoon Olive Oil
- 1 Tablespoon Cornflour
- ½ whole Chicken Stock Cube
- 30 milliliters Semi-skimmed Milk
- 30 grams Low Fat Yogurt
- 25 grams Parmesan
- ¼ cups Parsley
- 35 grams Onion, Diced
- 170 grams Chicken Breast
- 50 grams Cherry Tomatoes
- 50 grams Spinach
Preparation
First make the sauce for the dish. In a small saucepan, heat olive oil over medium high heat. Add cornflour. Whisk quickly until cornflour is fully mixed into the oil.
Add stock to the pan and whisk well. Add milk and stir in. Cook for 2 minutes, keeping the pan at no more than a simmer.
Add yogurt to the pan, a spoonful at a time, whisking each addition until full mixed. Once all the yogurt is added, mix in Parmesan and whisk again until fully combined. Cook for 2 minutes, then scatter in parsley and remove from the heat. Set aside.
Add a large nonstick frying pan to a medium high heat. Add a dash of olive oil or a few sprays of a light cooking spray. Once oil is hot, add onions and cook for around 2 minutes, until softened.
Push onions to the side of the pan, and if you can, maneuver the pan so that side is not directly over the heat. Add chicken breast over the part of the pan over the heat. Cook for 2 minutes.
Flip the chicken breast over and cook for another 2–3 minutes. Make sure the onions are not burning. Add the sauce and cherry tomatoes to the pan, and then the spinach. Stir everything well and cook for around 10 minutes. Serve over your choice of potatoes, pasta, or even rice!
