Chicken, Mushroom & Cannellini Bean Stroganoff

• Meanwhile, drain and rinse cannellini beans. Slice lemon into wedges. • Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken, mushrooms, tossing occasionally, until browned and cooked through, 5-6 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Reduce heat to medium, add herb & mushroom seasoning and cook until fragrant, 1 minute. • Add cannellini beans, thickened cream, Dijon mustard, vegetable stock pot and a splash of water and cook until slightly reduced, 2-3 minutes. • Remove pan from heat, add a squeeze of lemon juice and baby spinach leaves, and stir until wilted.