Creamy Chicken and Sundried Tomato with Bulgur Wheat
Ready in 30 minutes
• Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, June 24, 2018.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, June 24, 2018.
Ingredients
Creamy Chicken
- 2¼ cups chicken stock
- 3 tsp bulgur spice mix
- 1½ cups bulgur wheat
- 1 courgette
- 1 tomato
- 1 carrot
- 1 Tbsp thyme
- 2 cloves minced garlic
- 600g chicken breasts
- 100g sundried tomato paste
- ½ cup chicken stock
- ½ bag baby silverbeet
- 125g sour cream
To serve
- ½ cup shaved or grated parmesan
Steps
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In a medium pot (with a lid) bring first measure of stock, bulgur spice mix and a pinch of salt to the boil on high heat. As soon as it boils, add bulgur, stir and cook for 1 minute. Turn off heat, cover and leave for 15–18 minutes, until tender. Do not lift lid during cooking. Fluff up grains with a fork.
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Slice courgette in half lengthways then slice 0.5cm; dice tomato 1cm; grate carrot. Set aside. Finely chop thyme leaves and place in a medium bowl along with garlic. Pat chicken dry and dice 2cm. Add to medium bowl with thyme, garlic, a drizzle of olive oil. Season and toss to coat.
-
Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Add chicken to pan and cook, turning, for about 6 minutes, until golden.
-
Add sundried tomato paste, courgette, tomato and carrot to pan with chicken and cook, stirring for 1 minute until fragrant. Reduce heat to low-medium, add second measure of stock and silverbeet and cook for about 2 minutes, until sauce has thickened slightly and chicken is cooked through.
-
Remove from heat, add sour cream to pan and stir to combine. Season to taste.
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To serve, divide bulgur wheat between bowls and top with creamy chicken and sundried tomato. Sprinkle over Parmesan cheese.
Nutritional Information
Energy |
2240 kj 535 kcal |
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Protein | 42.4g |
Carbohydrate | 35.1g |
Fat | 22.5g |