• Thinly slice capsicum. Slice lemon into wedges. 
• Drain and rinse cannellini beans. 
• Place your hand flat on top of chicken breast and slice through horizontally to 
make two thin steaks. 
• In a medium bowl, combine paprika spice blend and a drizzle of olive oil. Add 
chicken steaks, turning to coat. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.  
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in 
batches if your pan is getting crowded). 
• Transfer to a plate and cover to keep warm. 
TIP: The chicken is cooked through when it is no longer pink inside. 

• When the chicken is cooked, wipe out frying pan and return to high heat with a 
drizzle of olive oil. Cook soffritto mix and capsicum, stirring occasionally, until 
softened, 4-5 minutes. 
• Add cannellini beans and cook, until warmed through, a further 2-3 minutes. 
• Reduce heat to medium, then add Nan’s special seasoning and tomato paste
and cook, stirring until fragrant, 1 minute.
• Stir in the water and baby spinach leaves until slightly thickened and wilted, 
1-2 minutes. Season to taste with salt and pepper. 
TIP: Add a splash of water if the beans look dry. 

• Slice chicken. 
• Divide smokey white beans between bowls. 
• Top with paprika chicken. 
• Tear over parsley and squeeze over lemon. 
• Serve with remaining lemon wedges. Enjoy!