A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes
1. Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
2. Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
3. Stir the creme fraiche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.
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Serving Size: 1 Serving (541g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 449 | ||
Calories from Fat: 61 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 144.2mg | 44 % | |
Sodium 294.6mg | 10 % | |
Potassium 1265.5mg | 33 % | |
Total Carbohydrate 34.1g | 10 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 30.2g | ||
Protein 60.5g | 86 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 449
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