Pesto Spring Chicken

This is a one-pot casserole that is quick and easy. Sometimes, if I’m feeling very organised, I pre-cook this recipe to a certain stage and then stash it in the freezer. So when I come home after a busy day I can heat it through and add the vegetables and dinner is done

Serves: 2

Ingredients:

• 1 tbsp olive oil
• 3 shallots, finely chopped
• 2 skinless chicken breast fillets,quartered
• 3 medium-sized potatoes, peeled and halved
• 500ml vegetable stock
• 200g broccoli, broken into small florets
• 200g scallions, finely sliced
• 150g frozen peas
• 100g baby spinach
• 2 tbsp basil pesto
• salt and pepper

Method:

1. Heat the olive oil in a large casserole over a medium heat. Add the shallots and cook for about 10 minutes, until softened. Add the chicken and cook for 5 minutes. Add the potatoes and stock and bring to the boil. Reduce the heat and simmer for 30 minutes.
2. If you want to pre-cook this casserole, now is the time to take it off the heat. Let it cool fully before storing it in an airtight container in the freezer.
3. Add the broccoli,scallions, peas and spinach to the casserole and cook for 5 minutes. Add the basil pesto and stir well. Check the seasoning and ladle the casserole into warmed serving bowls.