Name: Tuscan Inspired Chicken and Tomato on Rice with Pesto, Cheese and Spinach
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 150 grams Basmati Rice; 240 grams Diced British Chicken Breast; 2 unit(s) Garlic Clove**; 1 carton(s) Tomato Passata; 28 grams Red Wine Stock Paste; 40 grams Baby Spinach; 32 grams Pesto; 20 grams Grated Hard Italian Style Cheese; 20 grams Wild Rocket; 300 milliliter(s) Water for the Rice; 1 tsp Sugar for the Sauce; 100 milliliter(s) Water for the Sauce; 20 grams Butter

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Recipes

Italian Recipes

Tuscan Inspired Chicken and Tomato on Rice

with Pesto, Cheese and Spinach

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Inspired by a classic oven dish in Tuscany, this beautifully rustic number combines chicken, a rich tomato sauce and builds on a base of fluffy rice. Add the cheese and you've got a taste of Italy!

Tags:

Family Friendly

Allergens:

Schwefeldioxide und Sulfite

•Milk

•Egg

The quantities provided above are averages only.

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.

Total40 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

240 grams

Diced British Chicken Breast

2 unit(s)

Garlic Clove**

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Schwefeldioxide und Sulfite)

40 grams

Baby Spinach

32 grams

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

Butter

Nutritional information

Energy (kJ)2805 kJ

Energy (kcal)670 kcal

Fat21 g

of which saturates9 g

Carbohydrate79.9 g

of which sugars7.3 g

Dietary Fibre3 g

Protein42.1 g

Salt3.3 g

Potassium32.6 mg

Calcium21.6 mg

Iron0.1 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

•Grater

Instructions

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 hot, add the diced 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. It's 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, hard Italian style 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.

Top with the rocket leaves and a drizzle of olive oil to finish.

Enjoy!