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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This creamy mustard and leek chicken with wholemeal couscous is a lovely light and warming lunch or dinner. Diabetes friendly with an easy gluten free option, this dish is on the table in 30 minutes.
1 Heat oil in a large non-stick pan, add leek and garlic. Cook over a medium heat for 5 minutes or until leeks are soft.
2 Add chicken and mustards to the pan, cook for around 5 minutes, allowing the chicken to lightly brown all over.
3 Meanwhile, just cover the couscous with boiling water in a bowl, cover and leave to soak.
4 Add the mushrooms to the chicken and cook for 2-3minutes, stirring from time to time. Add peas and 1/2 cup water and cook for 8-10 minutes over a low heat until chicken is cooked through.
5 Add Philadelphia light cream for cooking, cook for another minute, then serve with wholemeal couscous. Garnish with parsley.
Make it gluten free: Use quinoa instead of couscous and check mustards are gluten free.
Calories 410 cal
Kilojoules 1710 kJ
Total fat 11 g
Saturated fat 4 g
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