600g raw prawns peeled
2 teaspoons crushed garlic (in jar)
1 bag (160g) baby spinach leaves
¾ cup shallots sliced
1 sachet (15g) Spring Vegetable Cup-a-Soup
2 teaspoons cornflour
1 cup skim milk
125g light cream cheese 50% reduced-fat (Select®)
1 punnet cherry tomatoes cut in half
¼ teaspoon crushed black pepper
Step 1: In a large frypan or wok that has been coated with cooking spray, sauté prawns and garlic for 2 minutes.
Step 2: Add spinach and fold together until softened. Add shallots and toss well.
Step 3: Combine soup mix and cornflour with milk then whisk together. Pour into pan and stir until boiled.
Step 4: Fold in cream cheese and blend well.
Step 5: Fold tomatoes and pepper into mix. Serve with either pasta or Basmati rice.
Variation: Replace prawns with 600g diced skinless chicken breast.
Suitable to be frozen for 2-3 weeks.