Chicken and Vegetable Paella

Serves 4
40 minutes
2 syns


Ingredients

2 chicken breasts, diced
8 Quorn Sausages, cut into bite size pieces
1/2 courgette, chopped
1 large onion
1/2 bag of sugar snap peas
6 spring onions
100g peas
1 tsp. Paprika
1 tsp. Turmeric
750ml Chicken Stock
Fry Light

Method

Preheat the oven and cook Quorn sausages according to packet instructions.

Spray a frying pan with Fry Light and cook the chicken. Put to one side once cooked.

Spray a large frying pan or Paella pan with Fry Light and  fry the onions for about 10 minutes until golden and soft.

Add the courgette, spring onions, pepper and sugar snap peas and fry for 5 minutes.

Stir in the rice and paprika then add the chicken stock and bring to the boil.

Once boiled, turn down the heat and simmer for about 10 minutes then add the cooked chicken, Quorn sausage, peas and turmeric. Simmer for a further 10 minutes or until all the stock has been absorbed.

Turn off the heat and cover the pan for about 5 minutes then serve!