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Bookmark Recipe

Chicken with Beans Spinach and Pasta

Chicken and pasta are a great combination. However, creamy mash would be great option to serve with this dish.

4 people
45 min

Ingredients

  • 4 chicken breasts, skin on
    1 tablesp. rapeseed or olive oil
    Knob of butter
    Salt and freshly ground black pepper
    100g bacon lardons
    1 small onion, finely chopped
    2 tablesp. tomato purée
    2 tablesp. ginger and garlic paste
    200ml chicken stock
    400g cannellini beans, drained and rinsed
    100g baby spinach leaves

    To serve: Rice or pasta and a green salad

Main

  • 4 chicken breasts, skin on
    1 tablesp. rapeseed or olive oil
    Knob of butter
    Salt and freshly ground black pepper
    100g bacon lardons
    1 small onion, finely chopped
    2 tablesp. tomato purée
    2 tablesp. ginger and garlic paste
    200ml chicken stock
    400g cannellini beans, drained and rinsed
    100g baby spinach leaves

    To serve: Rice or pasta and a green salad

Method

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Preheat oven to Gas Mark 4, 180°C (350°F).

Heat the oil and butter in a large ovenproof casserole dish over a medium-high heat. Season the chicken, then add it to the casserole and brown on both sides. The chicken doesn’t have to be cooked through at this stage. Transfer to a plate.

Add the bacon and onion to the casserole and cook until softened, about 3 minutes. Add the tomato purée, ginger and garlic paste, stir well and cook for about 1 minute. Add the stock and beans, bring to a simmer. Taste and season.

Add the chicken to the casserole and place, uncovered, in the preheated oven. Roast until the chicken is cooked through. This will take about 30 minutes. Remove from the oven, take out the chicken and stir the spinach leaves through the sauce.

Serve with rice or pasta and a green salad.

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Method

Copy Text

Preheat oven to Gas Mark 4, 180°C (350°F).

Heat the oil and butter in a large ovenproof casserole dish over a medium-high heat. Season the chicken, then add it to the casserole and brown on both sides. The chicken doesn’t have to be cooked through at this stage. Transfer to a plate.

Add the bacon and onion to the casserole and cook until softened, about 3 minutes. Add the tomato purée, ginger and garlic paste, stir well and cook for about 1 minute. Add the stock and beans, bring to a simmer. Taste and season.

Add the chicken to the casserole and place, uncovered, in the preheated oven. Roast until the chicken is cooked through. This will take about 30 minutes. Remove from the oven, take out the chicken and stir the spinach leaves through the sauce.

Serve with rice or pasta and a green salad.

Recipe Video