This dish is really tasty and very easy to prepare. For a vegetarian option, omit the chicken and double your vegetables. This combination of vegetables work really well with a creamy sauce. I am serving it with brown rice but you can use basmati or white if you prefer.

Serves 6

Preparation time: 15 min

Cooking time: Around 30 min

Note: For a vegan option replace the cream with almond milk and add 2 tea-spoon cornflour mixed with 2 table-spoon cold water to thicken.

Ingredients:

600 g chicken breast

1 medium onion

2 cloves chopped garlic

1 zucchini

1/4 of a butter-nut pumpkin or 1 cup sliced pumpkin

6 – 8 button mushrooms

1 leek

2 tea-spoon Dijon mustard

2 table-spoons olive oil

200 ml light cream

1 cup of broccolini flowers

juice 1/2 lemon

salt and black pepper to taste

extra lemon wedges.

Slice chicken breast and onion. Put oil in a wide large pot or a wok and stir fry onion until it is soft, add leek and stir for a minute then add chicken and garlic and stir fry until chicken is cooked, about 5 minutes. Add mushrooms, pumpkin, zucchini, salt and pepper and cover. Let it cook in its own juices for about 10 minutes until vegetables are just tender. Add cream, Dijon mustard and put broccolini flowers on top and let it simmer for about 5 minutes. Add lemon juice, stir and serve. Have extra lemon wedges on the side and cracked pepper to be added to taste,

Note: If your vegetables release more water than desired, just blend a tea-spoon of corn flour with a table-spoon of cold water and add to pot. Let it simmer for two minutes to thicken. Don’t throw away the broccolini’s stems, use them in soup or vegetable stir fry.