Chicken & White Bean Stew

This is a beautiful simple one pot wonder that I made on series 2 of 'Eat, Shop, Save' and it went down a storm. If you taste it you will see why. Packed with fibre, high quality plant and animal protein and a bucket full of flavour.

Ingredients: 

• 1 large red onion, finely chopped
• 3 garlic cloves, finely chopped
• Olive oil
• 2 x 400g can of cannellini beans, 1 drained, 1 with liquid retained
• 1 large courgette (zucchini), Sliced into half circles
• 4 chicken breasts, diced
• 200ml vegetable stock
• 1 tablespoon of grated parmesan cheese
• 1 teaspoon of mixed fresh herbs
• Salt, to taste
• Cooked greens or salad, to serve

Method:

In a pan, saute the onion and garlic in a little olive oil, along with a good pinch of salt, until the onion has softened.

Add the courgette and site for another minute or 2. 

Add the beans, including the retained liquid. Simmer for 7-8 minutes, stirring often.

Add the chicken and the vegetable stock.

Allow to simmer for around 20 minutes, stirring regularly. Add a little water if it starts to dry up. At the point where the sauce has thickened to a delicious creamy texture and the chicken has cooked, take off the heat.

Add the grated parmesan and mixed herbs and stir well.

Serve with cooked greens or salad.