1 onion, chopped
3 skinless chicken breast fillets, cut into bite sized pieces
2 large carrots, julienne
4 – 6 courgettes, julienne
400gm new potatoes, quartered
300gm broccoli florets
125gm sugar snap peas
125gm mushrooms, chopped
400ml vegetable stock
8 - 10 large spinach leaves, shredded
1 – 2 tsp dried rosemary
Method
Spray a large pan with non-stick cooking spray and put on to heat.
Dry fry the onions until they start to soften.
Add the chicken pieces and stir until the chicken is sealed.
Now tip in the carrots, new potatoes, broccoli and mushrooms, followed by the stock and rosemary.
Cover and simmer for 15 minutes.
Add the sugar snap peas and courgettes and simmer for another 5 minutes.
Fold through the spinach.
Allow a few more minutes on the heat for the spinach to wilt down.
Serve.
You don’t need any starch with this – it already has potatoes in it. Maybe some crusty bread to soak up the juices.
