Serves 4
adjust servings:

Tick the ingredients you need to add your shopping list.

To serve:

  1. Heat the oil in a heavy-based saucepan over a medium-low heat. Add the onion, carrot and celery and cook for 6-8 minutes until soft. Add the garlic and cook for one minute.
  2. Add the rosemary, tomatoes, stock and butter beans. Bring to the boil, then reduce the heat and simmer for 15 minutes.
  3. Add the chicken, kale and frozen peas and simmer for a further 4-5 minutes until the kale is tender.
  4. Remove the rosemary stalks. Season to taste and top with some Parmesan, then serve with boiled baby potatoes.

Nutrition Facts

Per Serving:295kcals, 6.6g fat (1.3g saturated), 35.5g carbs (7.8g sugars), 25.3g protein, 9g fibre, 0.615g sodium

ChickenDinnerFreezer-friendlyLow sugarDiabetic-friendlySpecial OccasionsFrenchFamily mealsCuisinesDinner partyComfort foodMake it Healthy

Popular in Chicken

All-Irish loaded spuds by Batchelors and Ballymaloe Foods