a) Trim the courgette and slice into 1cm thick rounds.

b) Drain and rinse the butter beans in a sieve.

a) Heat a drizzle of oil in a large saucepan on medium-high heat. 

b) Once hot, add the diced chicken and courgette rounds to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

a) While the chicken and courgette are cooking, peel and grate the garlic (or use a garlic press).

b) Once the chicken has browned, stir the garlic into the pan and cook for 1 min. 

a) Stir the passata, chicken stock paste, sun-dried tomato paste, butter beans, sugar and water for the sauce (see pantry for both amounts) into the pan.

b) Bring to the boil, then simmer until the sauce has thickened slightly and the chicken is cooked through, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the pesto, butter (see pantry for amount) and half the cheese.

a) Taste the stew and season with salt and pepper if needed. Add a splash of water if it needs loosening.

b) Share the stew out between your bowls. Sprinkle over the remaining cheese to finish.