Instructions
- Preheat your oven to 200°C/fan 180°C/gas 6.
- Put the asparagus and peppers in a non-stick roasting tin. Spray with low-calorie cooking spray and roast for 15-20 minutes or until tender.
- At the same time, spray a medium non-stick frying plan with low-calorie cooking spray and put it over a low-medium heat. Add the onion and garlic granules and stir-fry for 5 minutes, or until lightly browned.
- Add the chicken, bacon and mushrooms and cook for a further 10 minutes, or until chicken is cooked.
- While the chicken’s cooking, put the quark, stock, mustard powder and a little seasoning in a large bowl. Mix really well to get a thick sauce.
- Add the sauce to the chicken mixture, stir really well and simmer for 5-10 minutes. Sprinkle with the parsley and serve with a third of a plate of the roasted veg.