1/2 a leek
1/4 of a red cabbage
3 cloves garlic
1 cube chicken stock, prepared according to instructions
1x400g tin chopped tomatoes
1/3 jar tomato and basil sauce
1 tin Berlotti beans, rinsed
2 cups baby spinach
~450g chicken thigh fillet, diced
-Sautéed garlic in olive oil until golden.
-Add chopped cabbage, leek, and zucchini. Sauté.
-Add chicken stock.
-Add tinned toms and tomato/basil sauce. Stir.
-Add rinsed Berlotti beans.
-Stir through until evenly combined.
-Simmer until vegetables have reduced and sauce has thickened (don’t be afraid to add extra water here to thin the sauce consistency).
-Brown diced chicken thigh fillet in another pan, add to sauce along with spinach leaves and stir through until spinach has wilted.
Serves 4 generously.