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We hope you got benefit from reading it, now let’s go back to salsiccia e pollo in casseruola recipe. To cook salsiccia e pollo in casseruola you need 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Salsiccia e pollo in casseruola:

1. Get 500 g chicken breast meat (chunked) / 17½ oz.
2. Take 250 g sausages low fat (sliced) / 9 oz.
3. Take 200 g onion (sliced) / 7 oz.
4. Take 150 g carrots (sliced) / 5 oz.
5. Prepare 100 g celery (sliced) / 3½ oz.
6. Take 200 g spinach / 7 oz.
7. Take 400 g potatoes new (chunked) / 14oz.
8. Take 500 ml chicken stock (hot) / 17 fl. oz.
9. Prepare 2 teaspoons Dijon mustard
10. Take 2 teaspoons mixed Italian herbs
11. Take 1 bay leaf
12. Use “Spray2Cook” (a word used to describe any low-cal. non-stick cook’s oil spray)

Instructions to make Salsiccia e pollo in casseruola:

1. Microwave the onion, carrots and celery for 6 minutes in a little water.
2. Whilst the vegetables are microwaving put a lidded casserole sprayed with Spray2Cook on at a high to medium heat. When the Spray2Cook is bubbling add the chicken and sausage slices to brown all over. Add the vegetables and heat through for 2 minutes.
3. Add the stock. Bay leaf, herbs and mustard. Allow to boil then turn to a simmer with the lid on for 20 minutes.
4. Timed to add at the 20 minutes timing microwave the potatoes in a little water for 8 minutes. Add the potatoes and stir, return to the boil and then simmer for 10 minutes.
5. Add the spinach and wilt for the last 3 minutes cooking time before stirring and removing the bay leaf and then serving in heated bowls.
6. IF you have any left over it makes great soup (even if the meat is in short supply) Just chop everything with a knife then blend with a hand blender.  Avoid completely liquidising as it needs to be a bit lumpy!

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