1. Cut the chicken into bite-sized pieces and place in a bowl. Sprinkle over the herbs and seasoning and toss well.
2. Lightly spray a non stick frying pan with Fry Light and heat. Sear the chicken, in batches, for 1-2 minutes on each side until sealed. Set aside.
3. Peel and chop the onion and butternut squash and peel and crush the garlic. Place in a large pan with the stock and passata and bring to the boil. Add the chicken, cover and cook gently for 30 minutes, stirring occasionally.
4. Trim and halve the beans, add to the pan, stir well, cover and cook for 15-20 minutes or until the chicken is cooked through and tender. Serve immediately.
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