Creamy Chicken Hotpot

Creamy Chicken Hotpot

From the kitchen of VANGEEK

Serves 4
Points per serving 5 (Original points)

4 x Chicken Breasts
2 Leeks
1 Butternut Squash
75 g Pearl barley
1 tbsp Plain Flour
Spray Oil
200 g Low fat soft Cheese
750 ml Chicken Stock

Dice the chicken breast and coat with plain flour. 

In a very large saucepan heat a few sprays of oil and brown the chicken for 5 mins. 

Dice the butternut squash, and chop the leeks, add to the chicken and cook for a further 2 mins. 

Add the pearl barley and chicken stock. Bring to the boil and simmer until the butternut squash has gone soft, about 30 - 40 mins. 

Remove from the heat and add the soft cheese, stir until all melted in. Serve.