Fast Chicken, Mushroom & Cannellini Bean Stroganoff

• Meanwhile, drain and rinse half the 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 mushrooms, until browned and softened, 6-8 minutes. Reduce heat to medium-high, then add chicken, 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, then add herb & mushroom seasoning and garlic paste
and cook until fragrant, 1 minute.
• Add cannellini beans, thickened cream, Dijon mustard, stock concentrate and a splash of water, then cook until slightly reduced, 2-3 minutes.
• Remove pan from heat, then add a squeeze of lemon juice and baby spinach leaves and stir until wilted.