Creamy mustard and leek chicken with wholemeal couscous

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.

Serves: 4

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 tablespoon extra virgin olive oil
1 large leek, washed and very finely sliced
4 cloves garlic, finely chopped
500g skinless chicken breast, chopped
5 teaspoons English mustard
2 teaspoons wholegrain mustard
400g white mushrooms, sliced
¾ cup frozen peas
3 tablespoons (80g) Philadelphia Light Cream for Cooking
1 cup wholemeal couscous
fresh flat-leaf parsley, to garnish

Instructions

Stay Awake

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.

Variations

Make it gluten free: Use quinoa instead of couscous and check mustards are gluten free.

Nutrition Info (per serve)

Calories 410 cal

Kilojoules 1710 kJ

Protein 40 g

Total fat 11 g

Saturated fat 4 g

Carbohydrates 35 g

Sugar 5 g

Dietary fibre 8 g

Sodium 310 mg

Calcium 100 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.