Creamy Mediterranean Bean, Chicken & Pesto Stew
with Spinach & Garlic Ciabatta Dippers
- Wheat
- Gluten
- Soy
- Milk
- Cashew
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
Ingredients
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
2
Garlic
330 g
Chicken Thigh
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1 packet
Cannellini Beans
1
Zucchini
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Soffritto Mix
1 sachet
Vegetable Stock Powder
1 sachet
Herb & Mushroom Seasoning
(Contains: Wheat, Gluten, Soy;)
Cooking Steps
• Cut zucchini into bite-sized chunks. Finely chop garlic. Drain and rinse half the cannellini beans. • Cut chicken thigh into 2cm chunks. • In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken with zucchini and soffritto mix, tossing, until browned, 5-6 minutes. • Add cannellini beans and cook, until softened, 1-2 minutes.
• Add herb & mushroom seasoning, the plain flour and half the garlic and cook, stirring, until fragrant, 1 minute. • Stir in light cooking cream, vegetable stock powder (see ingredients) and the water. • Reduce heat to medium and simmer, until thickened, 2-3 minutes.
• Meanwhile, cut bake-at-home ciabatta into slices. Toast or grill ciabatta to your liking. • In a small microwave-safe bowl, microwave the butter and remaining garlic in 10 second bursts, until melted and fragrant. • Brush garlic butter over ciabatta then cut into slices. Season.
• Remove saucepan from heat, then stir through baby spinach leaves, until wilted. Season with pepper. • Divide creamy Mediterranean bean and chicken stew between bowls. Top with basil pesto. • Serve with garlic ciabatta dippers. Enjoy!
