Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2195 / 524
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Peel and mince the garlic. Chop the freshparsley. Grate the Parmesan.
2 Fry chicken
Heat a pan over a medium heat with a drizzle of oil. Once hot, add the chicken with a pinch of salt and fry for 2 min on each side until nicely browned on the surface.
3 Make sauce
Add the garlic, cherrytomatoes, milk and 0.5/1/1 stockcube. Reduce the heat to low and simmer for 10 min until the tomatoes start to split.
4 Boil beans
Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
5 Finish sauce
Once ready, add the spinach, Boursin, parsley and blackpepper to the pan. Simmer for 2 min further until the sauce has thickened nicely. Finally fold in the grated Parmesan.
Tip!To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready!
Serve the Boursinchicken with the boiled greenbeans to the side.
Tip!Serve with crusty bread - this one's great for sauce mopping!