Herby Chicken, Bacon & Veggie Tomato Stew

• Meanwhile, finely chop garlic. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, garlic & herb seasoning and a drizzle of olive oil.

• When veggies have 10 minutes remaining, in a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer bacon to a bowl. • Wipe out pan and return to high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium then add half the garlic and cook until fragrant, 1 minute.

• To saucepan, stir in passata, chicken stock pot, the water and brown sugar, until slightly thickened, 2-3 minutes. • Remove from heat and stir through roasted veggies, diced bacon, baby spinach leaves and the butter, until wilted and combined. Season to taste.

• Meanwhile, slice bake-at-home ciabatta in half lengthways. • Place directly on wire racks in oven and bake until heated through, 5 minutes. • In a small heatproof bowl, microwave a generous drizzle of olive oil and remaining garlic in 10 second bursts, until fragrant. • Brush garlic oil over cut sides of the ciabatta. Season with salt and pepper.