Your chicken meal looks delicious.

My friend gave me a recipe years ago which we have adapted over the years. It is chicken supreme or chicken curry with fettucine or linguine. I think in the original recipe you use leftover rotisserie chicken and serve with rice. The recipe calls for sour cream and curry mixed with cream of chicken soup. Like you with the bottled sauce, I have now come up with an alternative to buying tinned soup. I cube and cook chicken fillet, then add a sprinkling of stock powder (chicken) as it browns and set aside the chicken. In the meantime I cook vegies like you in the steamer or micro steamer until they are just tender. I add a mixture of oil and butter to the pan I cooked chicken in, then cook plain flour into the butter to make a roux. I add curry powder or paste, then chicken stock and finally milk to make a thick sauce around the same consistency as canned (undiluted) soup, then I simply stir in the sour cream to make the sauce. I add the chicken and veg back into the sauce once it is bubbling and warm through. We usually have this with fettucine or linguine but you can have it with rice. I cook cauliflower florets too as my DH thinks they are extra chicken cubes once in the curry sauce! (not a lover of veg) It is such a quick meal it is like a “chicken tonight” kind of convenience.

Kaye