Ingredients

  • 1 diced onion
  • 3 cloves minced garlic
  • 75g Parmesan
  • Handful of Basil
  • 220g Spinach
  • 20g Sun-dried tomatoes (roughly chopped)
  • 1 tsp Garlic powder
  • 1 tsp Dried Basil
  • Salt and pepper to taste
  • 1 tsp Paprika 
  • 1/2 tsp Chilli Flakes
  • 300g Chicken Breast (sliced into smaller portions)
  • 1 Sachet Freja Instant Chicken Broth (300ml Water)
  • 150ml single cream
  • 1 tbsp flour
  • Olive oil for frying (or use the sun-dried tomato oil)


Method

  1. Season the chicken breast with garlic powder, dried basil, paprika and a generous pinch of salt and pepper and then fry on a medium heat for a couple of minutes on each side (doesn’t need to be fully cooked at this point)

  2. Remove the chicken from the pan then add in a little more oil followed by the diced onion. Allow this to caramelise on a medium heat then stir in the minced garlic, chilli flakes, spinach, flour and sun-dried tomatoes.

  3. In a jug, mix the Freja Instant Chicken Bone Broth with 300ml hot water

  4. Once the spinach has wilted down, stir in the chicken broth, single cream and parmesan. Add the chicken back to the pan and allow to cook for another 7-10 minutes or until the chicken is cooked through

  5. Season to taste with salt, serve with fresh basil, creamy mashed potatoes and enjoy!