[Speedy Legumes] Double Paprika Chicken & Smokey White Beans
with Spinach & Parsley
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time20 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
660 g
Chicken Breast
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Baby Spinach Leaves
1 packet
Cannellini Beans
1
Capsicum
1 packet
Parsley
1 packet
Soffritto Mix
1 packet
Tomato Paste
1 sachet
Nan's Special Seasoning
Not included in your delivery
1 drizzle
olive oil
⅓ cup
Water
Utensils
•Large Frying Pan
Cooking Steps
1
- Thinly slice capsicum.
- Drain and rinse cannellini beans.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- In a large bowl, combine paprika spice blend and a drizzle of olive oil. Add chicken steaks, turning to coat.
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
- Transfer to a plate and cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside.
3
- When the chicken is cooked, wipe out frying pan and return to high heat with a drizzle of olive oil.
- Cook soffritto mix and capsicum, stirring occasionally, until softened, 4-5 minutes. Add cannellini beans and cook, until warmed through, a further 2-3 minutes.
- Reduce heat to medium, add Nan's special seasoning and tomato paste and cook, stirring until fragrant, 1 minute.
- Stir in the water and baby spinach leaves until slightly thickened and wilted, 1-2 minutes. Season with salt and pepper.
TIP: Add a splash of water if the beans look dry.
TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.
4
- Slice chicken.
- Divide smokey white beans between bowls.
- Top with paprika chicken. Tear over parsley to serve. Enjoy!
