White Bean, Chicken & Roast Veggie Stew
with Parsley & Garlicky Croutons
Roasted veg topped with two of our trusty seasonings, adds a rich and caramelised depth of flavour to this vibrant bean and chickenstew. Top it off with croutons for some crunch and a sprinkle of parsley to tie everything together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Cannellini Beans
1
Capsicum
1
Bake-At-Home Ciabatta
(Contains: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond, May contain traces of allergens, Wheat, Gluten, Soy;)
1 sachet
Garlic & Herb Seasoning
2
Garlic
1 sachet
Nan's Special Seasoning
1 packet
Passata
1 packet
Parsley
1
Tomato
1 sachet
Vegetable Stock Pot
1
Zucchini
330 g
Chicken Breast
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut capsicum into large chunks. Thickly slice zucchini into half-moons. Cut tomato into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, drain and rinse cannellini beans. • Finely chop garlic. • Cut or tear bake-at-home ciabatta into bite-sized chunks. • Cut chicken breast into 2cm chunks.
• Place garlic and ciabatta on a second lined oven tray. Add a generous drizzle of olive oil and a pinch of salt. Toss to coat. • Bake until golden, 5-7 minutes.
• When the veggies have 10 minutes remaining, heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Add cannellini beans, stirring occasionally, until starting to brown, 3-4 minutes. • Add Nan's special seasoning, garlic & herb seasoning, passata, vegetable stock powder, the water, the brown sugar and the plant-based butter. Cook, stirring, until slightly thickened, 2-3 minutes.
• Add roasted veggies and baby spinach leaves to the saucepan. Cook, stirring, until spinach is just wilted, 1 minute. • Season with pepper to taste.
• Divide chicken, white bean and roast veggie stew between bowls. • Drizzle with plant-based basil pesto. • Top with garlicky croutons to serve. Enjoy!
