One-Pan Quorn Chicken with Vegetables, a light vegetarian dish that is bursting with amazing flavours.
In a large pan, add the frozen quorn and vegetable stock and cook on a medium heat for 15 minutes until the stock has been absorbed and pieces have turned slightly brown. Do stir it as the pieces may stick to the pan.
Remove the pieces from the pan and set aside.
Cut the onion and peppers in strips, add the oil to the pan and cook the asparagus, peppers and onion for 5 minutes until slightly tender.
Add the quorn pieces back to the pan together with the halved tomatoes, pesto and season well with salt and pepper.
Give a good stir and turn off the heat.
Garnish with chopped green onion.