When there’s a chill in the air, there’s nothing nicer than a reassuring plateful of tasty food – like this scrumptious Dolmio chicken recipe, served with the crushed vegetables. Tuck in! Serves: 4 Preparation time: 15 minutes Cooking time: 20 minutes Ingredients: 300g carrots, peeled and chopped 850g sweet potatoes, peeled and cut into chunks 1 tbsp vegetable oil 4 skinless, boneless chicken breasts 2 leeks, thinly sliced 1 red pepper, deseeded and chopped 100g sugar snap peas, halved 100g broccoli, broken into small florets 1 x 500g jar Dolmio Extra Onion & Garlic Sauce for Bolognese Freshly ground black pepper
Method: 1. Cook the carrots and sweet potatoes in a large saucepan of gently boiling water for 20 minutes, or until tender. 2. Meanwhile, heat the vegetable oil in a large non-stick frying pan and add the chicken breasts, cooking them for about 2 minutes on each side, until browned. Add the leeks and red pepper and continue to cook for a further 5 minutes, stirring often. 3. Add the sugar snap peas and broccoli to the pan, then tip in the jar of Dolmio Extra Onion & Garlic Sauce for Bolognese and heat until simmering. Lower the heat and cook gently for 10-15 minutes, stirring occasionally. 4. Drain the sweet potatoes and carrots thoroughly, then mash with a potato masher and season with black pepper. Share between 4 warmed plates and serve with the chicken, vegetables and sauce. Cook’s tips: A jar of Dolmio Original Sauce for Bolognese would work just as well, or for a spicy version, try this recipe with Dolmio Extra Spicy Sauce for Bolognese. Another time, substitute fresh turkey steaks for the chicken breasts. Recipe from Dolmio