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Creamy Chicken with Spring Vegetables

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 500g chicken cubes or strips
  • 15ml oil
  • 5 spring onions, chopped
  • 1 red pepper, chopped
  • 100g mushrooms, sliced
  • 1 KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce
  • 200ml milk
  • 200ml water
  • 25ml chives, chopped
  • 1 Brown chicken in hot oil in a frying pan and drain off excess fat.
  • 2 Add spring onions, red pepper and mushrooms and cook for 5 min.
  • 3 Mix KNORR Fresh Ideas Chicken & Mushroom Pan sachet contents with 200 ml cold milk and 200 ml cold water in a jug.
  • 4 Pour over browned chicken and bring to the boil, stirring quite often.
  • 5 Simmer for 5-10 min and add chives.