Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Bake vegetables
Preheat the oven to 200°C/180°C fan. Clean and quarter the mushrooms. Halve the tomatoes. Add the mushrooms and tomatoes to an oven-proof dish and drizzle with olive oil. Sprinkle with a pinch of dried oregano, salt and pepper. Bake for 25 min.
2 Prep sauce
Meanwhile, peel and mince the garlic. Wash and chop the spinach. Grate the Parmesan.
3 Fry chicken
Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken and cook for 5 min on either side (it does not need to be cooked through at this stage). Transfer the chicken to a plate, reserve the pan.
4 Make sauce
Return the pan to a medium heat and add the spinach and garlic. Cook for 2 min or until the spinach has wilted. Add the cooking cream, measuredwater, butter and Parmesan and cook for 2 min further.
5 Add chicken
Return the chicken to the pan and cook it in the sauce for 3-4 min or until the sauce has thickened and the chicken is cooked through. Season with salt and a generous grind of blackpepper.
Serve the creamy spinach and Parmesanchicken with the baked tomatoes and mushrooms to the side.