1 broccoli head, cut into florets (s) (sff)
1 Cup of frozen peas (ss) (ff)
1tsp English Mustard
2 Chicken breasts (s) (ff)
45g Low fat cheddar cheese (1hea/2=0.5hea per person)
400mL Aldi “soupreme” cream of mushroom soup (200ml used) (5syn/2=2.5syns per person)
Bring a large saucepan filed with water to the boil, place a bamboo steamer on top and place the chicken inside, steam for 8-10mins, if you have a meat thermostat check it’s at least 165 degrees Fahrenheit in the thickest part of the chicken.
In a small saucepan, bring 200mL of mushroom soup almost to the boil, reduce the heat to a simmer, add the mustard, mix and cook until required, just before serving, add the cheese, mix well.
In a saucepan of boiling water cook the broccoli & peas for 7-10 mins (al dente), drain and plate up.
Pour the soup over the chicken & veg.
Credit: Pete’s Recipe Book
Chicken, Broccoli & Peas