Spring Chicken (or Tofu) Casserole

I've cooked this recipe with both chicken and tofu and it's a tasty, easy, and quick Spring meal any time of the week - enjoy!!

Ingredients

• 1 tbsp olive oil

• 1 onion, chopped

• 1 lb. boneless, skinless chicken thigh or 1 lb. tofu, pressed (for at least an hour) and cut into 1-2 inch cubes

• 1 1/4 cups small new potatoes

• 16oz low-salt vegetable stock

• 1 ½ cups broccoli, cut into small florets

• 1 ½ cups spring green, shredded

• 2/3 cup small peas

• 1 bunch spring onion, sliced

• 2 tbsp pesto

Directions

• Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly colored. Add the potatoes, stock, and plenty of freshly ground black pepper then bring to a boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked.

• Add the broccoli, spring greens, peas, and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto, and heat through.