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Salsiccia e pollo in casseruola
Salsiccia e pollo in casseruola

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We hope you got benefit from reading it, now let’s go back to salsiccia e pollo in casseruola recipe. You can have salsiccia e pollo in casseruola using 12 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Salsiccia e pollo in casseruola:
  1. Use 500 g chicken breast meat (chunked) / 17½ oz.
  2. Get 250 g sausages low fat (sliced) / 9 oz.
  3. Take 200 g onion (sliced) / 7 oz.
  4. Get 150 g carrots (sliced) / 5 oz.
  5. Use 100 g celery (sliced) / 3½ oz.
  6. Provide 200 g spinach / 7 oz.
  7. Provide 400 g potatoes new (chunked) / 14oz.
  8. You need 500 ml chicken stock (hot) / 17 fl. oz.
  9. Use 2 teaspoons Dijon mustard
  10. Provide 2 teaspoons mixed Italian herbs
  11. Provide 1 bay leaf
  12. Get “Spray2Cook” (a word used to describe any low-cal. non-stick cook’s oil spray)
Steps to make Salsiccia e pollo in casseruola:
  1. Microwave the onion, carrots and celery for 6 minutes in a little water.
  2. Whilst the vegetables are microwaving put a lidded casserole sprayed with Spray2Cook on at a high to medium heat. When the Spray2Cook is bubbling add the chicken and sausage slices to brown all over. Add the vegetables and heat through for 2 minutes.
  3. Add the stock. Bay leaf, herbs and mustard. Allow to boil then turn to a simmer with the lid on for 20 minutes.
  4. Timed to add at the 20 minutes timing microwave the potatoes in a little water for 8 minutes. Add the potatoes and stir, return to the boil and then simmer for 10 minutes.
  5. Add the spinach and wilt for the last 3 minutes cooking time before stirring and removing the bay leaf and then serving in heated bowls.
  6. IF you have any left over it makes great soup (even if the meat is in short supply) Just chop everything with a knife then blend with a hand blender.  Avoid completely liquidising as it needs to be a bit lumpy!

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