• 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, 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 bean stew between bowls. 
• Top with paprika chicken. Tear over parsley to serve. Enjoy!