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One Pot Tuscan Inspired Pulled Chicken Breast Stew

One Pot Tuscan Inspired Pulled Chicken Breast Stew

One Pot Tuscan Inspired Pulled Chicken Breast Stew

with Ciabatta and Cheese

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It only takes 10 minutes to prep this One Pot Tuscan Inspired Pulled Chicken Stew, then everything goes straight into the oven in just one pot for an easy dinner that gives you time back!

Tags:

High Protein

Allergens:

Milk

•Wheat

•Barley

•Cereals containing gluten

•Egg

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

1 sachet(s)

Dried Basil

125 grams

Baby Plum Tomatoes

2 unit(s)

British Chicken Breasts

2 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

40 grams

Baby Spinach

25 grams

Sun-Dried Tomato Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1 tsp

Sugar

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2947 kJ

Energy (kcal)704 kcal

Fat36.4 g

of which saturates18.8 g

Carbohydrate57.5 g

of which sugars13 g

Dietary Fibre4.8 g

Protein45.6 g

Salt2.62 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Oven dish

•Knife

•Fork

Instructions

Make the Sauce

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat.

Once hot, add the onion to the pan and stir-fry until softened, 6-8 mins.

Stir in the creme fraiche, chicken stock paste, dried basil, tomatoes, sugar and water for the sauce (see pantry for both amounts). Stir to combine and bring to the boil.

Add the Chicken

2

Meanwhile, cut the chicken in half widthways. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once boiling, remove the pan from the heat and place the chicken into the sauce. Season with salt and pepper.

Cover with a lid or foil and bake on the middle shelf until cooked through, 22-25 mins. IMPORTANT: It's cooked when no longer pink in the middle.

Finish the Prep

3

Meanwhile, halve the ciabatta.

Bake the Ciabatta

4

When the stew has 5 mins remaining, pop the ciabatta halves into the oven to warm through, 2-3 mins.

Once toasted, drizzle with oil and season with salt.

Shred the Chicken

5

Once the chicken is cooked, remove the stew from the oven.

Add the spinach to the pan a handful at a time. Stir until wilted and piping hot, 1-2 mins.

Use two forks to pull apart the chicken into smaller pieces.

Stir through the sun-dried tomato paste and cheese.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Serve Up

6

Share the chicken stew between bowls.

Serve the ciabatta alongside for dipping.

Enjoy!

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