Ingredients

The following ingredients have 4 Servings
  • Low fat cooking spray
  • 1 large onion (sliced)
  • 2 medium carrots (peeled and sliced)
  • ½. tsp dried thyme
  • 400 g tin peeled plum tomatoes
  • 140 g frozen sweetcorn
  • 140 g frozen peas
  • 450 ml chicken stock
  • 2 tbsp cornflour mixed to a paste with 2 tbsp. cold water
  • 450 g chicken breast fillets cut into bite size chunks
  • Freshly ground salt and pepper to season

Instruction

  • Spray the bottom of a casserole dish about 5 times with the cooking spray, place over a high heat, and then once the oil starts to bubble turn the heat down a little, add the sliced onion and sauté for about 4 minutes.
  • Add the carrots and continue to cook everything for a further 2 – 3 minutes.
  • Stir in the dried thyme and cook for a further minute.
  • Add the tin of tomatoes, sweetcorn and peas and combine everything together well.
  • Add the chicken stock and corn flour paste. Bring everything to the boil and then turn down allowing to simmer for about 5 minutes.
  • Add the chicken and allow to cook for about 15 – 20 minutes. Check the chicken is cooked by cutting a piece in half, to check it’s not still pink inside.
  • Season to taste.
  • Serve with a little whole grain rice or a few new baby potatoes.