Chicken with Beans

• 1 Onion, chopped
• 4 rashers Smoked Back Bacon, chopped
• 1 Garlic clove, chopped
• 4 skinless, boneless Chicken Breasts, cubed
• 400g can chopped Tomatoes
• 1 tsp dried Thyme
• 1 tsp Paprika
• 410g can Cannellini Beans, drained and rinsed
• Freshly ground Black Pepper
• Chopped fresh Parsley, to garnish

Gently fry the onion, bacon and garlic in a large, lidded, non stick pan for 5–6 minutes to soften the onion and cook the bacon.

Add the chicken and continue to cook until the chicken is sealed and lightly golden.

Stir in the tomatoes along with the thyme and paprika.

Bring up to the boil and then cover and reduce the heat. Simmer for 20–25 minutes, stirring occasionally.

Add the cannellini beans to the pan and stir into the mixture. Cook for a further 10 minutes until the beans are heated through and the chicken cooked.

Season to taste with freshly ground black pepper.

Serve immediately, sprinkled with some chopped parsley.

For food safety, remember the raw chicken does not need to be washed before it is used, (this can spread bacteria in the kitchen).

Tip

Although the excess fat should be removed from the bacon, there should still be sufficient rendered out in the heat of the pan to cook off the onion and garlic – so don't be tempted to add any oil.