Chicken & mushroom stroganoff with pesto mash

Serving size

1 person 2 people 4 people

Ingredients

160g green beans
10g veg stock powder (use half)

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
1 tbsp green pesto

(Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
1 tsp smoked paprika

(Smoked Paprika 100%)
40g Soft Cheese (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
2 garlic clove
900g baby white potatoes
120g chestnut mushrooms
80g baby spinach
300g diced British Free Range chicken breast
1 onion
2 tsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)

Allergens

Contains: Milk, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	82Kcal	496Kcal
	344kJ	2077kJ
Fat	2.7g	16g
of which saturates	0.8g	4.9g
Carbohydrates	6g	36g
of which sugars	1.6g	9.9g
Protein	8.2g	50g
Salt	0.24g	1.4g
Fibre	1.6g	9.8g

Ingredients

40g Soft Cheese (use half) (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
1 onion (use half)
2 tsp Dijon mustard (use half) (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
2 tbsp basil pesto (use half)

(Sunflower Oil, Basil Paste (Basil, Sunflower Oil, Salt, Antioxidant : Ascorbic Acid), Frozen Broccoli Crumbs, Frozen Broad Beans, Frozen Kale, Garlic Puree, Salt, Acidity Regulator: Citric Acid)
900g baby white potatoes (use half)
120g chestnut mushrooms (use half)
80g baby spinach (use half)
1½ garlic clove
2 tbsp Belazu sundried tomato paste (use half)

(sunflower oil 45.0%, sundried tomatoes (contain salt, traces of citric acid and ascorbic acid) 39.0%, water 16.0%)
30g creamed coconut (use half)
150g diced British Free Range chicken breast

Allergens

Contains: Milk, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	119Kcal	655Kcal
	498kJ	2739kJ
Fat	6.2g	34g
of which saturates	2.7g	15g
Carbohydrates	7g	38g
of which sugars	1.9g	11g
Protein	9.0g	49g
Salt	0.4g	2.2g
Fibre	1.7g	9.2g

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Prep in 10 High protein Balanced

Chicken & mushroom stroganoff with pesto mash

Prep time: 0 mins

Total time: 25 mins

Cuisine: British

Food group: Poultry

Earthy mushrooms, zippy dijon mustard, velvety creamed coconut – our spin on stroganoff, starring free-range British chicken, is as comforting as it is indulgent. We serve it with a pesto-brightened potato mash, tossed with iron-rich spinach.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Boil a kettle. Cut the potatoes into 2cm cubes, place in a saucepan and cover with lightly salted boiling water. Simmer for 15-17 mins, until softened and tender, adding the spinach for the final minute of cooking.
Finely chop or crush the garlic. Dice the onion. Heat a medium frying pan with 1 tsp oil on a medium heat. Add the garlic and onion and cook for 3 mins, then add the chicken and cook for 5 mins, until turning golden brown.
Meanwhile, thinly slice the mushrooms. Remove the creamed coconut from the sachet and dissolve in a jug with 150ml boiling water. Add the mushrooms to the pan and cook for 3 mins, then add the creamed coconut, mustard and tomato paste. Season with sea salt and black pepper.
Gently cook the stroganoff for a further 5-10 mins, until the sauce has thickened and the chicken is cooked through. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
Drain the potatoes and spinach, then lightly crush. Stir through the pesto; season with sea salt and black pepper.
Serve the chicken and mushroom stroganoff with the pesto potatoes.