Well well, Chicken Tuesday is here again already. Often this day involves kids’ finger food favourites, such as crumbed chicken tenderloins or honey and tamari chicken drumsticks, but I’ve had a very trying start to this week and was feeling like a bowl full of comfort. Something brimming with heart and goodness! Something warm that I could wrap both hands around, peer into and forget about the fact that I live with three boys who break everything, never letting mum have anything nice. (Sigh) I needed something red. Ren likes red…
This dish is easy, involves basic pantry ingredients and is guaranteed to please the whole family. Even the littlest fussy ones!
You will need:
2 tbsp butter or olive oil
2-3 chicken breasts cut into large chunks
1 jar passata (or 2 cans diced tomatoes)
1 leek sliced
2-3 garlic cloves finely diced or crushed
1 large zucchini diced
2 carrots diced
2 cups of good quality stock
1 teaspoon dried Italian herbs
Fresh cracked sea salt and pepper
2 cups cooked rice or gluten free pasta
1 heaped cup baby spinach
Fresh herbs to serve (eg basil, parsley etc…)
* 4-5 heaped tbsp of full fat Greek yoghurt or sour cream (I used yoghurt)
* grated cheese to serve
* omit for a dairy free version
Using a large, heavy based frying pan or pot, gently fry chicken, leeks, and garlic in butter/olive oil until softened and the chicken begins to colour.
Add zucchini, carrots, dried herbs and salt and pepper to the pan and stir to combine.
Add stock and passata, bring to a boil then simmer, covered, on medium low for 30 minutes.
Stir through cooked pasta/rice, yoghurt/sour cream and baby spinach.
Serve topped with fresh herbs and grated cheese.
Bask in the warmth of your family’s gratitude or tune them out entirely and enjoy the goodness yourself 🙂
Note: Will freeze well without the rice/pasta and yoghurt/sour cream. Add them fresh next time you serve this.
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