Chicken, leek and asparagus ‘crumble’ recipe
This creamy chicken, leek and asparagus ‘crumble’ recipe is less than 400 calories per serving and ready in 30 minutes – lovely midweek comfort food
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Ingredients
- 30g butter
- 500g leeks, trimmed and thickly sliced
- 250g asparagus, roughly chopped
- 500ml skimmed milk
- 30g cornflour
- 2 tbsp Dijon mustard
- 200g skinless cooked chicken (eg leftovers from a roast), roughly torn
- 40g panko or other dried breadcrumbs
- 15g Parmesan, finely grated
- 20g mixed sunflower and pumpkin seeds
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