Chicken & Leek Casserole
(Serves 2 females or 1 male)
Ingredients
- 220g Chicken thigh fillets, trimmed, quartered
- ½ Leek, halved, washed, sliced
- 4 Garlic cloves, crushed
- 1 Cup reduced salt chicken stock
- 6 Medium mushrooms, sliced
- ¾ Cup green beans, trimmed, halved
- 2 Large Swiss chard leaves, finely sliced
- 3-4 Tablespoons of tomato paste
- 2 Tablespoons low fat smooth ricotta cheese (Cremona)
- ½ Cup water
- ½ Tablespoon Tony Ferguson Fibre
- Salt and cracked pepper to season
- 1 Tablespoon olive oil
Method
- Heat the oil in a casserole pot on medium heat. Add the chicken and garlic, and toast until golden then add the leek, beans, mushrooms and Swiss chard and cook until just coloured.
- In a blender add the stock, water, tomato paste, ricotta and fibre and blend until smooth and combined.
- Pour over the chicken and vegetables, combine, taste and season as desired. Lower heat and simmer until sauce reduces and thickens to desired consistency.
- Serve as is, or on a bed of Cauliflower rice.
