Sauteed leek with mushrooms and tender chicken, in a creamy lightly spiced sauce, served on a bed of rice.
This is a really quick and tasty meal. This should take no longer than 30 minutes and its so easy. This is perfect for wintry days like today. Yes wintry in spring?
I was kind of hemmed in and didn't really get to the shops and I really needed something that I could just throw together and this was perfect.
I used chicken fillets that I had already cooked and it made this super easy.
Now I don't usually use canned soups in general but it really was a needs must situation. Go easy on the salt with this dish because the canned soup has a lot of salt already in it.
Weight Watchers Propoints per serving 8
Weight Watchers Propoints per recipe 32
1 precooked chicken fillet, shredded with two forks
2 sticks of leek sliced
1 punnet of mushrooms sliced
1 can of Erin Low Fat condensed chicken soup
1 chicken stock cube made up with 1 cup of boiling water
Salt & Pepper to taste
1/2 tsp of garlic granules
1/2 tsp chili flakes or to taste
4 portion bags of Uncle Ben's boil in the bag rice ( 6 Propoints each)
Cook rice as per instructions. In a large saute pan, mist with a little spray oil over a medium heat. When hot add the leek slices and cook for about 4 minutes until soft. Add the mushrooms and shredded chicken and stir, cook for about 2 minutes.
Pour the can of chicken soup on top. Fill the can with the chicken stock and pour over the mix. Sprinkle with salt, pepper, garlic and chili flakes. Stir to combine and cook for about 10 minutes.
Drain the rice and divide the chicken mix into 4. Serve and enjoy.
Enjoy the Niptuck way, so you don't have to!