Creamy Italian Chicken Casserole with Chats & Green Beans

Prepare Ingredients:

Finely slice or chop the garlic. Pick the basil leaves and roughly chop, discarding stems. Cut the chat potatoes in half (or quarters if they are big). Cut the tops off the green beans.

Cook Chicken:

Heat a pan over medium heat, add ¹⁄₂ the butter and ¹⁄₂ Tbsp olive oil. Season the chicken breasts and cook on each side for 5 minutes until just cooked through (then finish cooking it in the sauce). Transfer chicken to a plate and cover with foil to keep warm. Keep the pan for step 4.

Cook Veg:

Add the potatoes to a pot of water over high heat. Bring to the boil and cook until just tender, about 8-10 minutes. Add the green beans for the last 3 minutes and cook until bright green and tender but still with some bite.

Make Sauce:

Add garlic to the same pan and saute for 1 minute or until fragrant. Add the tomatoes and white wine, simmer for 1 minute or until reduced by half. Add the cream, stock concentrate and ¹⁄₄ cup of water. Return chicken to the sauce and simmer for 5 minutes until thickened slightly.

You Plate It:

Add spinach and half the basil and stir to wilt. Check seasoning and adjust if necessary. Butter and season the cooked veg and divide amongst plates. Place one chicken breast per plate and spoon over sauce. Sprinkle over the remaining basil to serve.