• Thinly slice capsicum.
• 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 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, 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 with salt and pepper.

TIP: Add a splash of water if the beans look dry.

TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.

• Slice chicken.
• Divide smokey white beans between bowls.
• Top with paprika chicken. Tear over parsley to serve. Enjoy!