Creamy Chicken with Asparagus & Tarragon

One Pan Creamy Chicken with Asparagus & Tarragon

'A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes' BBC Good Food.

So I'm really into my 'seasonal food' recently, and decided to churn out some recipes perfect for sunny spring evenings. This is a super light dinner which is suitable to make one evening in and save the leftovers for lunches or if you're in a rush! The longer you cook this one-pan dish, the better it tastes: the chicken gets really tender and yummy, and the sauce thickens, making everything more creamy and delicious.

Note: All of these ingredients are currently in season - this means they are more reasonable in price!

Things you'll need:

Serves 4

• 4 x Chicken Thighs*
• 500g Baby Potatoes (Optional)
• 1 x Onion
• 175g Asparagus
• 3 x tbsp Low fat creme fraiche
• 350 ml Chicken Stock
• 2 x tsp Tarragon

* I used chicken breast, but the cheapest option is to use chicken thighs. Buy from frozen to save even more money! (Here).

Price Overall: £3.20
Per portion: 80p

Cooking Instructions:

1. Season the Chicken Thighs and pan fry along with the sliced Onion until brown. Transfer to a large dish (to fit the rest of your ingredients)
2. Then stir in the Chicken Stock and Creme Fraiche until combined in a creamy sauce
3. Add the sliced Baby Potatoes and simmer for 10 minutes. Then add the Asparagus and continue to cook for at least 10 more minutes.**

** Tip: Serve yourself a portion and keep the dish cooking as you eat - the longer you leave it the better (but don't burn it, obviously.)

 It's Spring! It's cheap! It's tasty! Get cooking and share your creation on Instagram using the hashtag #EasyPeasyStudentCooking

Thai Chicken with Cashew Nuts

Thai style Chicken with Cashew Nuts

So the reason why my blog has been abandoned for a short while is because I've been in Thailand! However, I've come back armed with new inspiration for great tasting food, whilst keeping my money-saving student head screwed on. Here's a brand new Thai style dish which is light on the stomach and wallet and really tasty!

Things you'll need:

Serves 2

•  2 x Chicken Breast
• 1 x Small Onion
• 4 x Spring Onions
• A handful of Cashew Nuts
• 1/2 Chilli
• 1 tbsp Soy Sauce
• 1 tbsp Fish Sauce
• 100g Brown Rice*

*Brown rice is the healthiest option, but, if you're happy to spend slightly more, my version was made with some Thai style Lemon and Herb infused rice (see here). My pricing will be based on brown rice costs.

Price Overall: £1.92

Per Serving: 96p

Cooking Instructions:

1. Fry the Cashew Nuts gently in oil until toasted brown. Remove from pan.
2. Fry the chopped Onion and thinly sliced Chicken in the wok until brown.
3. Add the Soy and Fish sauce and stir fry
4. Immediately add the chopped Spring Onions, chopped Chilli and browned Cashew Nuts and stir fry for 1 minute. Serve with rice.

At under £1 a portion, this Thai delicacy is well worth a try! This 15 minute meal is also perfect if you're tight on time. Bored of the same old stir fry? Definitely give this one a go. 

Chicken and Summer Vegetable Salad

Chicken and Summer Vegetable Salad

As much as I've described this as a 'summer vegetable salad', that doesn't mean it isn't tasty all year round. This is a hot salad with a light Orzo pasta, which stays by you without bloating you. Plus, it's packed full of all things vegetables! Which is good news!

Things you'll need:

Serves 2

• 2 x Chicken Breast
• 1 x Pepper
• 160g Green Beans (Half a normal pack)
• 160g Broad Beans*
• 150g Orzo Pasta**
• 75g Feta (Optional)

* Buy these frozen to avoid them going off! See here

** If you're not sure what Orzo pasta looks like, see here

Price overall: £2.53

Per portion: £1.26 

With feta: £1.54

Cooking Instructions:

1. Slice the Pepper into chunks, pour over a little olive oil and roast in the oven at 180 degrees for approximately 20 minutes.
2. Meanwhile, griddle/pan fry the Chicken breasts in a little oil until golden brown on both sides and cooked through. This will take around 15 minutes.
3. With 10 minutes to go, cook the Orzo Pasta according to packet instructions. 
4. With 5 minutes to go, add the Green Beans and Broad Beans to the Orzo Pasta and continue to cook until soft.
5. Finally, drain the Orzo Pasta and Green & Broad Beans and crumble over the Feta (Optional), remove the roasted Pepper from the oven and add to the mixture. Slice the cooked Chicken Breast and place on top of the salad.

There you go! It may sound more complicated than it really is, just keep an eye on your timings and nothing will go cold. But on that note, this meal can easily be stored as leftovers for a library/work lunch the next day if you don't manage it all! One of my favourite recipes recently which I would definitely recommend to students.

Chicken, Pesto and Pinenut Wrap

A tasty lunch option

This is an easy, delicious lunch wrap which can be taken anywhere. With a few cupboard ingredients, tons more flavour can be added to the standard chicken wrap. Plus, this meal works out far cheaper than buying from a shop when you're out and about. Take 5 minutes out of your morning (or night before), put it in a container and have it when you like. No hassle, no stress, no money wasted.

Things you'll need:

Makes 1 wrap

• 1/3 Roast Chicken Pack*
• 1 x tsp Pesto
• 1 x Wholemeal Wrap
• Handful of Rocket Leaves
• Handful of Pine Nuts (optional)

* You have many options here. All major supermarkets sell ready made roast chicken pieces ready to throw in sandwiches/wraps like this. The cheapest way to do this lunch would be to use leftover chicken from a roast dinner. Plan ahead and save the pennies! However, for convenience purposes, pricing is based on the ready made packs provided by supermarkets.

Price per wrap: £1.07

Cooking Instructions:

1. Lay the Wholemeal Wrap down on the surface and spread 1 tbsp of Pesto over the base.
2. Lay the chicken in a line down the middle of the wrap and scatter Pine Nuts (optional) on and around the chicken.
3. Bunch the handful of Rocket Leaves on top of the chicken
4. Fold up the bottom of the wrap (so no fillings fall out) and tuck in the sides. 

A similar Tesco sandwich here is priced at £2, so it's definitely worth making you're own, especially given how easy it is! On the go, cheap tasty chicken pesto pine nut wrap!

Chicken, Spinach and Creamy Tomato Pasta

Another creamy but low fat recipe for all you pasta loving students. I have adapted this recipe from one I found online here, but substituted many of the ingredients to make it cheaper and quicker to make! I have always encouraged whole wheat pasta over white pasta, but was unable to find it in my local shop! Buy whatever you prefer - the sauce will still taste great.

Things you'll need:
Serves 2

• 2 x Chicken Breast
• 1 x Onion
• 4 x Handfuls of Fresh Spinach*
• 2 x tbsp Chopped tomatoes
• 2 x tbsp Low Fat Soft Cheese**
• 2 x 75g Fettuccine Pasta

*You can also use Frozen Spinach which keeps for much longer! See here
**I used 'LowLow' Soft Cheese, still a cheap option which packs in more flavour!

You also have the option to throw in extra veggies like fresh tomatoes or peas if you fancy!

Price Overall: £2.22
Per Serving: £1.11
Approx, based on Tesco prices

Cooking Instructions:

1. Boil the pasta according to packet instructions.
2. Meanwhile, fry the chopped Onion and Chicken Breast in oil in and large frying pan until brown.
3. Then stir in your Chopped Tomatoes and Low Fat Soft Cheese and reduce heat.
4. Just being serving, add your Fresh Spinach and stir in until wilted (This takes no more than 30 seconds!) Add more spinach according to preference.

Try 'LowLow' Soft Cheese in all major supermarkets

http://www.kerrylowlow.com/

Love this recipe? Share your attempt with me on Twitter: @Verityphillips_

And be in with a chance of winning your own 'LowLow' Vouchers to purchase in store!

Creamy Tarragon Chicken

Tarragon Chicken, Brown Rice and Vegetables

Tarragon is a herb which isn't used often, especially by students, but tastes great with Chicken! Combined with a low fat creamy sauce, this recipe can easily be put together quickly and any leftovers can be frozen for another day. This recipe goes well with any sort of rice, potatoes or crispy bread*, as well as lots of vegetables - as many as you want!

*This recipe is based on the above meal combination: brown rice and vegetables.

Things you'll need:

Serves 2

• 2 x Chicken Breast
• 100 ml Chicken Stock
• 200 ml Low-Fat Creme Fraiche
• 1 tbsp Dijon Mustard 
• 1 tbsp Tarragon (Dried)*
• 50g Brown Rice
• Mixed Vegetable Selection (see here)

*You can use fresh Tarragon (in which case it's 2tbsp!) But dried works just as well and it more cost-efficient!
I suggest you buy the cheaper Chicken breasts which have been frozen from fresh (see here)

Price Overall: £1.30

Per Serving: £67p

Approx, based on Tesco prices.

Cooking Instructions:

1. Fry the chopped Chicken in oil until brown.
2. Meanwhile, put your Brown Rice on to boil (or potatoes)
3. Turn down the heat and add the Chicken Stock. When it bubbles, add the Low Fat Creme Fraiche, Herbs, Dijon Mustard. Stir in the mixture and simmer until the sauce has reduced.
4. Meanwhile, boil/steam your Vegetables. Then serve!

You need to think about your timings depending on what you're eating your Tarragon Chicken with! For example, Brown Rice tends to take a lot longer than normal rice, or if you're mashing potatoes you'll need to put those on earlier too. Read your timings on the packages and everything will work out fine.

This recipe is taken from the 'Eat Yourself Thin' cook book! You can view some of their other recipes online here.

Easy Peasy Red Thai Curry

Red Thai Curry

I've always been a huge fan of curry, but it's not always the healthiest of options. This is mainly due to the Coconut Milk you use - I ensure to use Half fat Coconut Cream to cut down on the unnecessary saturated fat! If, like my local supermarket, you can't purchase it, just order online through Amazon (here). It honestly tastes exactly the same and means you can enjoy a guilt-free curry. I also use brown rice instead of the refined white rice. Complex carbohydrates are your friends, get to know them and replace your white alternative!!

Things you'll need:

Serves 2

• 2 x Chicken Breast
• Half pack of Green Beans 
• 1 x Onion
• 1 x Garlic Clove
• 150g Brown Rice
• 1 x tbsp Red Thai Curry Paste
• 1 x Half Fat Coconut Milk Can
• 150ml Chicken Stock
• 1 x Red Chilli (Optional)
• Half a Lime (Optional)

Total Price: £1.50/£1.80

Per Serving: 75p/90p

Approx, based on Tesco prices

Cooking Instructions:

1. Heat oil in a large frying pan and fry the sliced Onion, Garlic and Chicken breast until golden brown.
2. Add the Curry Paste, Chilli, Chicken Stock and Coconut Milk and bring to the boil. Then simmer for 20-25mins until chicken is cooked through and sauce has reduced.
3. Add the Green Beans and cook for a further 5 minutes. Serve with rice and lime!

Based on a Tesco recipe here with a few healthier twists and student cut backs - this recipe means anyone can enjoy the classic Red Thai Curry!

Chicken and Leek Pie

Chicken and Leek Pie with Sweet Potato Chips

This Chicken and Leek Pie is lighter because of it's filo pastry topping (as opposed to buttery puff pastry.) Filo Pastry can be kept in the Freezer and then just pull it out to defrost with your chicken on the day! It's full of vegetables whilst still being super creamy, using low-fat alternatives at the same price as ordinary products! This recipe was taken from BBC Good Food (here) and kept more or less the same ingredients. 

Things you'll need:

Serves 2

• 2 x Chicken Breast
• 1 x Carrot
• 1 x Leek
• 85g Light Soft Cheese (or Low Fat Creme Fraiche)
• 225ml Chicken Stock
• 1/4 Filo Pastry Sheet
• 1 x Sweet Potato 

Total Price: £2.74 

Per Serving: £1.37

Prices based on Tesco.com

Cooking Instructions:

1. Cut the Sweet Potato into chunks and spread in a roasting dish. Sprinkle Olive Oil, Salt and Pepper over them for that extra seasoning. Put into the 180 Degree Oven to cook for 30 Minutes until crispy and Golden.
2. Meanwhile, Heat 1 tsp oil in a medium frying pan. Fry the chicken until browned, remove from the pan and set aside. Add the leek and a splash of water, and gently fry until soft, about 7 mins. Add the carrot and cook for 3 mins more. 
3. Pour in the stock and boil until reduced by half, then add the mustard and soft cheese, stirring well to combine. Return the chicken to the pan.
4. Divide the mixture into 1/2 separate ovenproof dishes (depending on how many are eating) and top each pie with a sheet of filo pastry. Brush with a dash of olive oil and put in the oven with the wedges for 15 minutes until the pastry is golden. 

It may initially seems like a lot of effort, but it honestly isn't and the results are well worth it! I cooked the mixture in one ovenproof dish (enough for 2) and stored half of it in a tuppleware box in the fridge for another portion later in the week. 

A light, tasty alternative to thick creamy chicken pie. Well worth giving a try.

Sticky Lemon Chilli Chicken

Similar to a stir-fry, this is another easy, throw-together meal. The only differences are that the chicken is crispier and the sauce is homemade from some simple fridge ingredients. Really tasty, and easy to keep back any bits you don't eat for a light lunch the next day.

Things you'll need:

Serves 1-2

• 2 x Chicken Breast
• 4 x Spring Onion
• 1 Pepper
• Fine Thread Egg Noodles (1-2 Portions)
• Tbsp Honey
• 1 x Lemon (Juiced)
• Tbsp Sweet Chilli Sauce
• 2 x Tbsp Cornflour

Price Overall: £1.70 (Approx)

Per Serving: 85p

Cooking Instructions:

1. Dice the Chicken Breast into bite-size pieces and coat in the Cornflour with some seasoning (Optional) Heat oil in a frying pan and fry the Chicken until crispy.
2. Then add the sliced Pepper and Spring Onions (Keep some Spring Onion back raw as a finishing touch at the end). Stir Fry the vegetables until tender (or your preferred crunchiness). 
3. Cook the noodles according to package instructions.
4. Mix together the Honey, Sweet Chilli Sauce and Lemon Juice as your sauce. Add to the pan with the Noodles. Stir Fry together for 1 minute and then serve.

The fine thread egg noodles make the dish really light and easy to digest, meaning you aren't left with that bloated feeling. A really quick supper using staple cupboard ingredients, producing enough to double as a lunch for the next day!

Chicken Kebabs with Crunchy Salad

Chicken Kebabs with Crunchy Salad, Greek Yoghurt and Toasted Pitta Bread

Another low carb, quick and easy meal, where you can prepare most of the ingredients a day in advance. If I'm entirely honest, a greasy kebab is definitely a guilty pleasure of mine as a student after a night out. So this is a bit like satisfying those cravings but in a productive, healthy way!
WARNING: this recipe comes with a health hazard - take it easy on the garlic, especially if it's a pre-night out meal!!

Recipe has been taken from 'Cook Yourself Thin' here. But I've cut out some of the ingredients to make it cheaper, without losing the flavour.

Things you'll need:

Serves 2

• 2 x Chicken Breast
• 1 x Bag of Ready made crunchy salad (I bought this one from Tesco)
• 2 x Wholemeal Pitta Bread
• 1 Small Pot of Fat Free Greek Yoghurt (150g)
• 1 x Lemon
• 1 x Garlic Clove
• 2 Tbsp Olive Oil
• Sprinkle Paprika
• Sprinkle Oregano

Price overall: £2.80 (Approx)

Per Serving: £1.40

Cooking Instructions:

1. For the Chicken Marinade, mix the Olive Oil, juice of one Lemon, Half Garlic Clove, Paprika and Oregano together. Slice the Chicken into chunks and slide onto your Kebab sticks. Place in a bowl and pour over the marinade for any time between 1-12 hours.
2. Separately, mix the Yoghurt, some Lemon Zest and other half of Garlic (add Black pepper to season if you want).
3. Toast the wholemeal pitta bread and then add your Crunchy Salad on top. Then pour the Yoghurt mixture on top.
4. Grill the Chicken Kebabs until golden in colour and cooked all the way through (about 12 minutes - keep your eye on them) Then place on top of your Yoghurt Mixture and Serve.

If you are on a really tight budget, skip the marinade for the chicken. It adds flavour and is delicious but not essential. If you're a kebab loving student - this is for you!

Chicken and Chorizo Paella

A very colourful and tasty meal. Alternative to the seafood paella!

Serves 2 - 4
Things you'll need:

• 2-4 x Chicken Breast 
• 225g Long Grain Rice
• Half Chorizo Sausage
• 1 Onion
• 1 Garlic Clove
• 1 Pepper
• Tsp Tumeric
• 1 Can of Chopped Tomatoes
• Chicken Stock in 300ml of Water
• Olive Oil
• Fresh Tomatoes (Optional)
• Frozen Peas (Optional)

Total Cost Approximately: £8.60

Per Serving: £2.15

Dish idea taken from: BBC Good Food

In my opinion, most of these ingredients are cupboard essentials. Before you go running and crying about not wanting to buy Chicken Stock cubes and Tinned Tomatoes - think again. You may spend slightly more on the first shop, but it saves you money in the long run!! Plus, this recipe will serve between 3 and 4 people in total, depending on your portion sizes. So this is certainly a cost-friendly dish, beating the ready-made Supermarket Paella on both cost (per serving) as well as nutritional value.

Cooking instructions:

1. Heat oil in a large frying pan and brown the chicken. Add the Garlic, Onion and Tsp of Turmeric. Cook for 2 Minutes.
2. Add sliced Chorizo, Rice and the Chicken Stock. Cover and cook for 15 Minutes.
3. Add Chopped Tomatoes, Sliced Pepper, Frozen Peas and Fresh Tomatoes. Simmer for further 10 minutes until chicken is tender and rice has absorbed the stock.

Freeze any portions you do not use!