Chicken & Mushroom Stroganoff with Pesto Crushed Potatoes & Green Beans

Serving size

1 person 2 people 4 people

Ingredients

1 tsp smoked paprika (use half)

(Smoked Paprika 100%)
160g green beans (use half)
1 tbsp cornflour (use half)
1 tbsp green pesto (use half)

(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.)
10g chicken stock powder (use half)

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
1 handful of fresh flat-leaf parsley (use half)
6 baby potatoes
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)
120g chestnut mushrooms (use half)
2 garlic clove
150g diced British Free Range chicken breast

Allergens

Contains: Milk, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	79Kcal	646Kcal
	331kJ	2701kJ
Fat	2.3g	19g
of which saturates	0.6g	5.1g
Carbohydrates	8g	65g
of which sugars	1.4g	11g
Protein	6.3g	52g
Salt	0.2g	1.6g
Fibre	1.4g	11g

Ingredients

6 baby potatoes
2 tsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
1 handful of fresh flat-leaf parsley
1 tbsp cornflour
10g chicken stock powder

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
160g green beans
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
120g chestnut mushrooms
300g diced British Free Range chicken breast
1 onion

Allergens

Contains: Milk, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	88Kcal	526Kcal
	370kJ	2200kJ
Fat	3.1g	18g
of which saturates	0.9g	5.1g
Carbohydrates	7g	41g
of which sugars	1.6g	9.3g
Protein	8.2g	49g
Salt	0.27g	1.6g
Fibre	1.6g	9.4g

Back

High protein Low sat fat Balanced

Chicken & Mushroom Stroganoff with Pesto Crushed Potatoes & Green Beans

Prep time: 15 mins

Total time: 35 mins

Cuisine: British

Food group: Poultry

Earthy mushrooms, warming dijon mustard, velvety soft cheese – our spin on stroganoff, starring free-range British chicken and a touch of smoked paprika, is the ultimate comfort dinner. We serve it with a pesto-brightened crushed potatoes and tender green beans.

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.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a medium lidded frying pan, a sieve & a measuring jug

Get prepped & start cookin'

Finely slice the mushrooms and onion. Finely chop or crush the garlic
Heat the medium frying pan with 1 tbsp olive oil on high heat. Once hot, add the mushrooms and cook for 2-3 mins, stirring occasionally, until golden
Lower the heat to medium-high, then add the onion and a pinch of salt and pepper. Cook for 1-2 mins, until softened
Add the chicken, paprika and garlic. Cook for a further 4 mins

Boil the potatoes

Meanwhile, halve the potatoes. Trim the green beans
In the jug, dissolve the cornflour in 200ml water (100ml for 1 person), then stir in the stock and soft cheese
Add the potatoes to the saucepan. Boil for 13-15 mins, until soft. In the final 4 mins, add the green beans. Cook until tender, then use tongs to remove and cover to keep warm. Drain the potatoes and return to the pan

Crush the potatoes

Stir the chicken stock mix into the chicken. Bring to a boil, then cover with a lid and cook for 15 mins, until the chicken is cooked through
Finely chop the parsley
Using a fork, lightly crush the potatoes, then stir in the pesto and half the parsley. Season with salt and pepper to taste

Last bits & plate up

Remove the lid from the chicken. If the sauce looks thin, continue to simmer for 1-2 mins, until thickened. Stir through the mustard and season to taste
Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Share the chicken stroganoff between bowls, with the crushed potatoes and green beans alongside. Garnish with the remaining parsley and a generous pinch of pepper