- 1 tbs olive oil
- 200g rindless bacon rashers, chopped
- 300g button mushrooms
- 400g can Ardmona Rich & Thick Onion & Garlic Tomatoes
- ½ cup chicken stock
- 4 (about 200g each) chicken breast fillets, trimmed
- 6 sprigs fresh thyme
- ½ cup light thickened cream
- 50g baby spinach leaves
- Cauliflower rice or creamy potato mash, to serve
| - Heat oil in a large heavy-based frying pan over medium-high heat. Add bacon and cook, stirring, for 2-3 minutes until softening. Add mushrooms and cook, stirring, for 2 minutes
- Stir in tomatoes and stock. Cover and bring to the boil over medium-high heat. Add chicken and thyme. Reduce heat, cover and simmer, stirring occasionally, for 15-20 minutes until chicken is cooked through. Season to taste. Stir through cream and spinach. Serve with cauliflower rice or creamy potato mash
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