Herby Chicken & Veggie Tomato Stew
with Basil Pesto & Garlic Ciabatta- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
A winter stew is on the menu tonight, filled with tasty chicken and loaded with some gorgeous veggies. This dish is not complete without homemade garlic ciabatta. Whip this up in a flash and trust us when we say, you won't be buying garlic bread again when you can make it just as good at home!
Ingredients
1
carrot
1
zucchini
3 clove
garlic
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 box
passata
1 packet
chicken stock pot
1 bag
baby spinach leaves
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 packet
basil pesto
(Contains: Milk;)
pinch
chilli flakes
Not included in your delivery
olive oil
⅔ cup
water
1 tsp
brown sugar
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and zucchini into bite-sized chunks. • Place on lined oven tray. Drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, garlic & herb seasoning and a drizzle of olive oil.
• When veggies have 10 minutes remaining, in a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium then add half the garlic and cook until fragrant, 1 minute.
• To saucepan, stir in passata, chicken stock pot, the water and brown sugar, until slightly thickened, 2-3 minutes. • Remove from heat and stir through roasted veggies, baby spinach leaves and the butter, until wilted and combined. Season to taste.
• Meanwhile, slice bake-at-home ciabatta in half lengthways. • Place directly on wire racks in oven and bake until heated through, 5 minutes. • In a small heatproof bowl, microwave a generous drizzle of olive oil and remaining garlic in 10 second bursts, until fragrant. • Brush garlic oil over cut sides of the ciabatta. Season with salt and pepper.
• Divide herby tomato and veggie stew between bowls. Top with basil pesto and a pinch of chilli flakes (if using). • Serve with garlic ciabatta. Enjoy!
