Braised Chicken with Pumpkin
No Count
Serves 4
Cook 4 boneless, skinless chicken breasts in a large frying
pan, sprayed with frylight until golden. Add 200g pumpkin or butternut squash,
cubed, and 1 crushed garlic clove.
Pour over 150ml chicken stock then cover and cook for 10-15
mins until the veg is tender and the chicken is cooked. Stir in 1 x 200g
tin butterbeans (drained) and heat through.
Garnish with chopped parsley or coriander and serve.
