Difficulty | Serves 4 | Book Book 1
Method
- Cut 3cm off ends of asparagus spears and throw away. Cut spears in half. Cut chicken into large chunks.
- Sauté chicken in a non-stick frypan that has been coated with cooking spray until nearly cooked.
- Add onion and cook 3 minutes, then add asparagus and cook for 2 minutes. Pour mixture into a large bowl, leave to one side.
- Clean saucepan to use again, then melt margarine, add flour to pan, mix together. Using a whisk to avoid lumps gradually add warmed milk stirring continuously until boiled and sauce has thickened.
- Add soup mix and basil, mix in well.
- Return chicken mixture to pot and heat through. Pepper to taste.
Note: Serve with Basmati rice or noodles (for a lower carb count use glass noodles).
Not included in nutritional information.
Suitable to be frozen for 2-3 weeks
Dietitian's tip
Unlike many mornays this is low in saturated fat and contains lean meat. I would recommend this for people with diabetes.