Tuscan Inspired Chicken and Tomato on Rice
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Tuscan Inspired Chicken and Tomato on Rice

with Pesto, Cheese and Spinach

Family Friendly

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time35 minutes


serving amount

150 grams

Basmati Rice

240 grams

Diced Chicken Breast

2 unit(s)

Garlic Clove

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

40 grams

Baby Spinach

32 grams

Fresh Pesto

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Wild Rocket

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)2848 kJ
Energy (kcal)681 kcal
Fat21.1 g
of which saturates9.3 g
Carbohydrate80.8 g
of which sugars11.3 g
Protein43.4 g
Salt3.22 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Large Frying Pan



Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.


Meanwhile, peel and grate the garlic (or use a garlic press).

Once the chicken has browned, add the garlic to the pan and fry until fragrant, 1 min.


Stir the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the frying pan.

Bring to a boil, then reduce the heat and simmer until thickened, 5-6 mins.


Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the pesto, cheese and butter (see pantry for amount) until melted.

Taste and season with salt and pepper if needed.

Add a splash of water if you feel it needs it.


Share the rice between your serving bowls. Spoon over the chicken and sauce.

Finish by topping with the rocket leaves and a drizzle of olive oil.