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Chicken and Butter Bean Cassoulet

Chicken and Butter Bean Cassoulet

with Green Beans, Pesto and Rocket

Summer Taste Tour
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Inspired by a French classic, this Chicken & Butter Bean Cassoulet with Green Beans, Pesto and Rocket is rich, delicious and flavourful. Serve alongside fresh salad and a crusty baguette on warm summer evenings with friends and family, and let everyone dig in.

Tags:Under 650 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

32 grams

Fresh Pesto


2 unit(s)

Chicken Fillet

1 pack(s)

Butter Beans

20 grams


80 grams

Green Beans

10 grams

Chicken Stock Paste

1 unit(s)

Medium Tomato

1 sachet

Tomato Puree

3 unit(s)

Garlic Clove

Not included in your delivery

200 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1618 kJ
Energy (kcal)387 kcal
Fat10.8 g
of which saturates2.4 g
Carbohydrate20.3 g
of which sugars6.1 g
Protein47.2 g
Salt1.88 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Baking Tray
Parchment Paper
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Pop the chicken into a bowl with a drizzle of oil and half the garlic. Season with salt and pepper and mix together. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan and cook until browned, 3-5 mins each side.
Meanwhile, trim and halve the green beans. Cut the tomato into 1cm pieces. Drain and rinse the butter beans in a sieve.
Once browned, transfer the chicken to a baking tray and roast on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


Meanwhile, boil a half-full kettle for the green beans.
Wipe out the (now empty) frying pan and pop it back onto medium heat with a drizzle of oil.
Once hot, add the tomato puree and remaining garlic. Stir-fry for 30 secs.


Stir in the sugar and waterfor the sauce (see ingredients for both amounts), chicken stock paste and butter beans. Bring to the boil, then lower the heat and simmer until thickened, 6-8 mins.
Meanwhile, pour the boiled water from your kettle into a saucepan with 1/2 tsp salt on high heat.
Bring back to the boil, then add the green beans and cook until just tender, 4-6 mins. Drain in a colander.


Once the sauce has thickened, stir in the tomato chunks, cooked green beans and half the pesto.
Remove from the heat, then taste and season with salt and pepper if needed.
Once the chicken is cooked, add it to the cassoulet sauce and turn to coat well.


Spoon the chicken and butter bean cassoulet into your serving dishes.
Drizzle over the remaining pesto. TIP: Loosen it with a little oil or water to make it easier to drizzle.
Serve the rocket on the side drizzled with a little oil and seasoned with salt and pepper.