• Thinly slice capsicum.
• Drain and rinse cannellini beans.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
• Transfer to a paper towel-lined plate, season with a pinch of paprika spice blend and cover to keep warm.

• When the chick'n 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.

• Divide smokey white beans between bowls.
• Top with paprika crumbed chick'n. Tear over parsley to serve. Enjoy!