Chicken and Mushroom Stroganoff with Pesto Mash
Ingredients:
30g creamed coconut
300g diced free-range chicken breast
2 garlic clove
120g chestnut mushrooms
2 tsp dijon mustard
1 brown onion
2 tbsp basil pesto
300g baby white potatoes
80g baby spinach
2 tbsp sundried tomato paste
Method:
Boil a kettle. Cut the potatoes into 2cm cubes, place in a saucepan and cover with lightly salted boiling water. Simmer for 15-17 mins, until softened and tender, adding the spinach for the final minute of cooking.
Finely chop or crush the garlic. Dice the onion. Heat a medium frying pan with 1 tsp oil on a medium heat. Add the garlic and onion and cook for 3 mins, then add the chicken and cook for 5 mins, until turning golden brown.
Meanwhile, thinly slice the mushrooms. Remove the creamed coconut from the sachet and dissolve in a jug with 150ml boiling water. Add the mushrooms to the pan and cook for 3 mins, then add the creamed coconut, mustard and tomato paste. Season with sea salt and black pepper.
Gently cook the stroganoff for a further 5-10 mins, until the sauce has thickened and the chicken is cooked through. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
Drain the potatoes and spinach, then lightly crush. Stir through the pesto; season with sea salt and black pepper.
Serve the chicken and mushroom stroganoff with the pesto potatoes.