Chicken & mushroom stroganoff with pesto mash

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	81Kcal	664Kcal
	340kJ	2780kJ
Fat	2.5g	21g
of which saturates	0.7g	5.4g
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	91Kcal	545Kcal
	382kJ	2279kJ
Fat	3.4g	20g
of which saturates	0.9g	5.4g
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 mash

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 as comforting as it is indulgent. We serve it with a pesto-brightened potato mash

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 onions. Finely chop or crush the garlic
Heat the medium frying pan with 1 tbsp olive oil over a high heat. Add the mushrooms and cook for 2-3 mins, stirring occasionally, until golden
Lower the heat to medium-high then add the onions and a pinch of salt and pepper to the mushrooms. Cook for 1-2 mins, until softened
Add the chicken, smoked 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 (100ml for 1 person) cold water then add the chicken stock, soft cheese and mustard
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 then 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. 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 and mushroom stroganoff between bowls, with the potatoes and green beans alongside. Garnish with the remaining parsley and a good grind of black pepper