This creamy and comforting stew is perfect for those horrible, cold nights where you just want comfort carbs but don’t want to blow all your hard earned points on one meal. I’ve struggled with the lack of my usual “side carbs” (rice and potatoes and pasta oh my) recently and so have been using a lot of beans and pulses to try and bulk out meals and keep me full.
Beans are yummy, filling and oh so good for you but can be an issue if you’ve got a sensitive stomach or (like me) you suffer from IBS. I find butter beans to be the most gentle on my gut unlike say kidney beans which make me look and feel like I’m 6 months pregnant with twins. If you’d prefer a different bean just swap them in.
On that note, the veg used in this was simply what I had leftover in the fridge (plus those trusty frozen peas that are always in the freezer) so don’t worry if you’ve not got the exact ingredients or want to experiment – it will still taste great!
Serves 2 (2sp per serving)
- 1 tin butter beans
- 2 chicken breasts cut into small pieces
- 1 tbsp garlic & herb reduced fat soft cheese
- 1 vegetable stock cube
- Frozen peas
- 1 onion roughly chopped
- 2 cloves garlic
- 5 mushrooms roughly chopped
- 1 pepper roughly chopped
- Big handful spinach
- 1 tsp flour
- 1 tsp herbs (basil/oregano/thyme/rosemary would all work)
- Salt & pepper
- 1 cal spray