Chicken and bean stew
- 3 skinless boneless chicken thighs
- 4 cups chopped mixed seasonal vegetables
- 1 teaspoon dried thyme or dried mixed herbs
- 500ml salt-reduced chicken stock
- 1 cup risoni pasta
- 425g can mixed beans, drained, rinsed
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1 Cut chicken in bite-sized chunks. Spray a non-stick pan with oil and cook chicken until evenly browned.
2 Spray a little more oil in pan. Add vegetables and cook for 2-3 minutes. Stir in herbs, 2 cups water and stock. Bring to the boil. Stir well, reduce heat. Cover and cook for 20 minutes until chicken is tender.
3 Meanwhile, cook risoni following packet directions.
4 Add risoni and beans to pan, then simmer for 5 minutes. Season with freshly ground black pepper. Sprinkle over fresh parsley and serve with crusty bread.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 14g
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