Meals 1 and 2: French-style chicken ragout

Ingredients

• Half of your chicken ragout
• 700g orange sweet potato, peeled, chopped
• ¼ cup milk
• 200g green beans, trimmed

Method

Step 1

Peel and chop sweet potato and cook in a saucepan of boiling water until tender. Drain and return to saucepan. Add milk, season with pepper and mash well.

Step 2

Steam or microwave green beans until just tender. Drain. Serve ragout with sweet potato mash and steamed beans and sprinkle with thyme.

Ingredients

• Remaining half of your chicken ragout
• 200g wholemeal pasta (penne, fusilli or elbows)
• 60g baby spinach
• Freshly ground pepper
• Fresh basil to garnish

Method

Step 1

Thaw frozen ragout in fridge overnight or in microwave. Transfer to a large frying pan and heat over a medium heat, stirring occasionally, until hot.

Step 2

Meanwhile, cook pasta in a large saucepan of boiling water until tender, then drain.

Step 3

Stir pasta and baby spinach through ragout until combined and hot. Serve seasoned with freshly ground pepper and basil to garnish.