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.