Tonight on the menu is Low-Cal Tuscan Chicken Casserole with Green Beans from our Dinnerly box. This recipe had me excited and as it was cooking I was practically drooling. The Tuscan spices, garlic and dijon mustard had my kitchen smelling amazing!
Low-Cal Tuscan Chicken Casserole with Green Beans
August 18, 2020
Despite the longer cook time here, the stove does most of the hard work for you. Simply pan-fry the onion, then add the chicken, potato, tomatoes and fragrant Tuscan seasoning and let everything slowly simmer until tender.
Persons
2
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 390g diced tomatoes
- 10g Tuscan seasoning
- free-range chicken thigh fillets
- 150g green beans
- 1 potato
- 1½ tsp dijon mustard
- 10g butter
- 1 tbs olive oil
- 250ml (1 cup) boiling water
- ½ tsp sugar
- 2 garlic cloves
Instructions
- 1. Prep ingredients: Thickly slice the onion. Halve the unpeeled potato and cut into 1cm-thick slices. Trim the beans, then halve on an angle. Crush or finely chop 2 garlic cloves. Cut the chicken into quarters.
- 2. Soften onion: Heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened.
- 3. Add chicken: Add the chicken, potato, garlic, Tuscan seasoning and 1½ tsp dijon mustard to the pan. Stir to combine, then season with salt and pepper.
- 4. Simmer casserole: Add the tomatoes, ½ tsp sugar and 250ml (1 cup) boiling water to the pan. Cover and bring to the boil over high heat. Reduce the heat to medium and cook, covered, for 25 mins or until the potato is tender. Remove the pan from the heat. Taste, then season with salt and pepper.
- 5. Serve up: Meanwhile, bring a medium saucepan of water to the boil. Cook the beans for 2-3 mins until tender. Drain and return to the pan. Add 10g butter, season with salt and pepper and toss to coat. Divide the casserole and beans among plates and enjoy!
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