Creamy dinner that pulls out all the stops with fun cute tasty potato toppers!
|1-2 tbsp||olive oil|
|1||small red onion — chopped|
|2||garlic cloves — minced|
|4||chicken breast fillets — cubed|
|1/2 cup||chicken stock — or half chicken stock cube dissolved in ½ cup hot water|
|1/2 cup||full cream milk|
|1/2 cup||plain yoghurt|
|1/2 cup||parmesan cheese|
|1||lemon — zested|
|black pepper — to taste|
|2 cup||McCain Broccoli|
|1/2 cup||mozzarella cheese|
In a deep oven safe pan, fry the onions in the olive oil, add the garlic and cook until lightly golden.
Season the chicken with salt and pepper and add the chicken to the pan with the onions. Cook until browned. Add the frozen McCain broccoli, stir to combine.
Make the sauce by mixing the chicken stock, yoghurt, milk, parmesan cheese and lemon zest together. Season with salt and black pepper.
Pour to sauce over the chicken and broccoli, top with the mozzarella and frozen McCain Smiles and bake at 200°C for 20 – 25 minutes, or until golden.
Serve with a lemon wedge and some freshly steamed McCain Mixed Veg.