Slimming World Chicken Recipe - Creamy Chicken and Chickpeas
This stunning creamy chicken and chickpeas recipe is the perfect dish if you are looking for a hearty filling family meal on a budget. It is really simple to make and can be done in under 30 minutes, perfect if your a busy mum like me. And whats even better is that it is completely Syn Free! Score!
Ingredients
- 400 g chicken breast diced to small bite sized pieces
- 400 g tin of chickpeas drained
- 1 large leek diced
- 1 tube light primula cheese Healthy Extra A
- 400 ml Chicken stock
- 1 tsp lazy garlic or 1 clove garlic peeled and diced
- 1 tbsp Worcestershire Sauce
- 1 tsp White Wine Vinegar
- 1/2 tsp Mustard Powder
- 1 tsp Smoked Paprika
- Frylight or spray oil
- Salt and pepper
Instructions
- Spray a frying pan with fry light or spray oil and place on a medium heat. Add your chicken and cook till browned all over. Then remove from the pan and set aside
- Add the Worcestershire sauce, vinegar and a splash of water to the pan and use it to deglaze the pan. Scrap all the brown bits form the bottom of the pan and heat until the majority of the liquid has evaporated.
- Respray the pan with your oil then add the leeks, gently fry for 3 or 4 minutes until starting to soften
- Add the garlic to the pan and fry for another minute or 2
- Add the mustard powder and stir to coat everything then add your stock
- Bring to the boil, then lower heat and allow it to simmer until the liquid has reduced by half
- Add the primula cheese and mix in well until it is all combined
- Add the smoked paprika and mix it into the creamy sauce
- Return the chicken to the pan and stir well to coat, increase heat to medium and simmer for 5 minutes. Stir frequently so it doesn't catch on the edges of the pan
- Add the chickpeas to the pan and continue to cook for another 5-10 minuets until the chicken is cooked and the sauce has thickened. Season to taste if needed
- Serve over rice and with your 1/3 side of speed veg
- Enjoy!