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    Paprika Chicken With Black Beans

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    Paprika Chicken With Black Beans

    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2

    Ingredients

    • 4 tbsp Waitrose Cooks’ Ingredients Puttanesca Mix, plus 1 tbsp of oil from the jar
    • 400g can Epicure Black Beans
    • 150g trimmed sugar snap peas
    • 4 tbsp Waitrose Tomato, Parmesan and Basil Dressing
    • ½ tsp smoked paprika
    • 2 Waitrose Select Farm British Chicken Breast Fillets

    Method

    1. Dust 2 Waitrose Select Farm British Chicken Breast Fillets with ½ tsp smoked paprika. Space slightly apart on a lightly oiled, foil-lined grill rack and drizzle with 2 tbsp Waitrose Tomato, Parmesan and Basil Dressing.
    2. Spread the salad dressing over the fillets with the back of a spoon and grill for 15 minutes, turning once, until cooked through. Meanwhile, slice 150g trimmed sugar snap peas diagonally and blanch in boiling water for 30 seconds.
    3. Drain and return to the pan with a 400g can Epicure Black Beans in Salted Water, thoroughly drained and rinsed, and 4 tbsp from a 180g jar Waitrose Cooks’ Ingredients Puttanesca Mix, drained, plus 1 tbsp of oil from the jar. Season lightly and heat through for 1 minute.
    4. Pile onto serving plates and top with slices of the chicken. Drizzle with any cooking juices then spoon 1 tbsp Waitrose Tomato, Parmesan and Basil Dressing over each.

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