Pasta, Green Bean & ‘Pulled Chicken’ Stew Recipe

I like making one pot meals because they are convenient and let’s face it, there is less washing up to do! In this recipe I use Linda McCartney’s vegetarian pulled chicken which has a good texture and flavour and is a good source of protein. Out of all the fake meats I think this one is one of the better ones, but you could replace with any other or even tofu if you can’t find it in your supermarket. The star of this dish for me however are the green beans, which if you find them fresh and good quality can provide a great contrast in texture as they remain crunchy if they are not overcooked, and a lovely fresh taste.

Pasta, Green Bean & ‘Pulled Chicken’ Stew Recipe
Yield: 4 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 3 tbsp olive oil
  • 250 g pasta
  • 225 g green beans
  • 300 g Linda McCartney vegetarian ‘pulled chicken’
  • 1 large onion
  • 1 green pepper
  • 1 carrot
  • 3 cloves garlic
  • 1½ tbsp (heaped) smoked paprika
  • 200 g tinned tomato
  • 1 litre of water
  • ½ tsp Maggi seasoning
  • salt to taste
  • 3 tbsp olive oil
  • 2½ cups pasta
  • 8 oz green beans
  • 10½ oz Linda McCartney vegetarian ‘pulled chicken’
  • 1 large onion
  • 1 green pepper
  • 1 carrot
  • 3 cloves garlic
  • 1½ tbsp (heaped) smoked paprika
  • 7 oz tinned tomato
  • 4 cups of water
  • ½ tsp Maggi seasoning
  • salt to taste

Instructions

  1. Finely dice the onion, carrot and green pepper and sweat in a large pan until the onion is translucent.
  2. Dice the garlic and saute for a couple of minutes.
  3. Add the tinned tomato, smoked paprika and water from a recently boiled kettle and some salt, stir to blend all together and bring to a simmer.
  4. Add the pasta and bring to a simmer once more, allow to cook for about 5-10 minutes.
  5. Add the Linda McCartney vegetarian pulled chicken, defrosted, otherwise it will bring the temperature down in the pan too much.
  6. Slice the green beans into small pieces, add to the pan and simmer in the pan for another 5-10 minutes until the pasta is soft and there is a good amount of sauce.
  7. Sprinkle the Maggi seasoning and add some more salt to taste.
  8. Garnish with some chopped parsley.

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