Cook
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Spray a pan very well with some cooking spray and add in your onion and a pinch of salt; allow to cook over a medium to high heat, until softened.
1 Onion
2 tsp Garlic granules
Step 2
Add in your chicken and fry for 5 minutes to get it well browned; add in your garlic granules, oregano and paprika and cook for a further minute, before pouring in your stock and your sun dried tomatoes.
400 g Chicken breast
2 tsp Dried oregano
2 tsp Paprika
300 ml Chicken stock
8 Sun dried tomatoes
Step 3
Mix well and allow to bubble for a minute then add your cornflour slurry and allow to bubble for a few minutes to thicken up; add in your spinach, let it wilt, then add in your grated Parmesan and cream.
1 heaped tbsp Cornflour mixed with water
2 large handfuls Spinach
40 g Grated Parmesan
100 ml Single cream
Step 4
Mix until you have a silky smooth sauce before topping with your mash; spread it out into an even layer, being sure to fluff the edges up with a fork, and sprinkle over the remaining Parmesan.
800 g Mashed potato
20 g Grated Parmesan for the top
Step 5
Bake at 190c (fan) for 30 to 35 minutes, or until the mash is golden and bubbling.
For
4
M
I
400
g
Chicken breast, diced
1
Onion, diced
300
ml
Chicken stock
100
ml
Single cream
8
Sun dried tomatoes, chopped
40
g
Grated Parmesan
20
g
Grated Parmesan for the top
1
heaped tbsp
Cornflour mixed with water
1
tbsp
Water
2
large handfuls
Spinach
2
tsp
Dried oregano
2
tsp
Paprika
2
tsp
Garlic granules
800
g
Mashed potato
Per Serving
Calories
476kcal
Protein
34g
Fo the Mash I used @marksandspencerfood pre-made for ease, but of course fab if you make your own ❤️
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Made it?
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Cook
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Spray a pan very well with some cooking spray and add in your onion and a pinch of salt; allow to cook over a medium to high heat, until softened.
1 Onion
2 tsp Garlic granules
Step 2
Add in your chicken and fry for 5 minutes to get it well browned; add in your garlic granules, oregano and paprika and cook for a further minute, before pouring in your stock and your sun dried tomatoes.
400 g Chicken breast
2 tsp Dried oregano
2 tsp Paprika
300 ml Chicken stock
8 Sun dried tomatoes
Step 3
Mix well and allow to bubble for a minute then add your cornflour slurry and allow to bubble for a few minutes to thicken up; add in your spinach, let it wilt, then add in your grated Parmesan and cream.
1 heaped tbsp Cornflour mixed with water
2 large handfuls Spinach
40 g Grated Parmesan
100 ml Single cream
Step 4
Mix until you have a silky smooth sauce before topping with your mash; spread it out into an even layer, being sure to fluff the edges up with a fork, and sprinkle over the remaining Parmesan.
800 g Mashed potato
20 g Grated Parmesan for the top
Step 5
Bake at 190c (fan) for 30 to 35 minutes, or until the mash is golden and bubbling.
For
4
M
I
400
g
Chicken breast, diced
1
Onion, diced
300
ml
Chicken stock
100
ml
Single cream
8
Sun dried tomatoes, chopped
40
g
Grated Parmesan
20
g
Grated Parmesan for the top
1
heaped tbsp
Cornflour mixed with water
1
tbsp
Water
2
large handfuls
Spinach
2
tsp
Dried oregano
2
tsp
Paprika
2
tsp
Garlic granules
800
g
Mashed potato
Per Serving
Calories
476kcal
Protein
34g
Fo the Mash I used @marksandspencerfood pre-made for ease, but of course fab if you make your own ❤️
Only visible to you
Made it?
Cancel
