Creamy chicken with asparagus & sun-dried tomatoes

20 Min
very easy
4 People
Rating starstarstarstarstar
Quick creamy chicken and seasonal vegetable one-pan flavoured by sun-dried tomatoes and fresh thyme. Served over pearl barley.
1. Boil the kettle.
Place pearl barley in a saucepan and pour over boiling water from the kettle. Simmer for 15 minutes or until tender. Drain and rinse.

2. Heat a large frypan with oil (use the oil from the sun-dried tomatoes) over medium-high heat. Add chicken and thyme sprigs, cook for 2-3 minutes on each side until browned. Season with salt and pepper.

3. Chop sun-dried tomatoes (see notes) and add to pan with sour cream, 1 tub water (200ml) and crumbled stock cube. Stir to combine well. Slice courgettes, trim and cut asparagus into thirds (see product spotlight). Add to pan and simmer for 5 minutes.

4. Trim and quarter lettuce lengthways. Arrange on a serving platter and drizzle with olive oil and vinegar.

5. Serve creamy chicken over pearl barley with a side of lettuce.

Use a pair of scissors to help chop the sun-dried tomatoes straight in the jar - quick and mess free!

Serve asparagus on the side if preferred.
Pearl barley 1 packet (300g)
Sliced chicken breast fillet 600g
Thyme 1/2 packet
Sun-dried tomatoes 1 jar
Sour cream 1 tub (200g)
Courgettes 2
Asparagus 1 bunch
Baby cos lettuce 1

From your pantry:
olive oil, salt, pepper, chicken stock cube, vinegar (balsamic, or other)