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Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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Gluten-Free
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Gluten-Free Option
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Dairy-Free
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D*
Dairy-Free Option
Creamy Tuscan Chicken + Butter Beans with Sundried Tomatoes
This is our take on the viral "Marry me Chicken" (which WE'RE HOPING ONE DAY will turn into MARRY ME BEANS!!))
Indulgent, creamy, aromatic + tomatoey bean base garnished with sliced, golden chicken. WHAT’S NOT TO LOVE?!
Ingredients
1 jar Queen Butter Beans - with their bean stock
2 chicken breasts
2 tbsp olive oil
3 garlic cloves, crushed
1 tbsp tomato purée
1 tsp dried oregano (or Italian herbs)
2 tsp smoked paprika
8–10 sun-dried tomatoes, roughly chopped
100ml double cream (or crème fraîche)
30g parmesan, grated (plus more to serve)
100g spinach
15g fresh parsley, roughly chopped - for finishing
Lemon wedges, to serve (optional)
Cooked rice or crusty bread, to serve
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Directions
Heat 2 tbsp olive oil in a large pan over medium heat. Season chicken with salt and pepper. Sear 8–10 minutes until golden outside and cooked through. Remove and set aside.
To the same pan, add garlic, tomato purée, paprika oregano and a splash of water. Stir to create a paste and cook 2–3 minutes until the tomato purée deepens.
Stir in the butter beans with their liquid and the sundried tomatoes. Simmer gently for 5 minutes to thicken slightly.
Slice the chicken and return it to the pan. Stir through the cream or cream fraiche (add a splash of water to loosen, if it’s the latter), parmesan, and spinach. Let everything warm together for 2–3 minutes, letting the spinach wilt.
Season with black pepper, taste for salt, garnish with fresh parsley and serve with rice or crusty bread.
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