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

oil spray
500g skinless boneless chicken thighs, cut in chunks
4 cups diced onion, carrots, celery and potato mix
½ teaspoon Tuscan seasoning
2 tablespoons pesto
2 cups hot liquid salt-reduced chicken or vegetable stock made with 2 teaspoons salt-reduced stock powder and 2 cups water
½ cup red lentils
400g can cannellini beans, drained, rinsed

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, 1 cup of water 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.