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1 tbsp olive oil
500g essential Waitrose British Chicken Breast Fillets, cut into large pieces
400g soffritto mix
75g pearled spelt
400ml chicken stock
1 tbsp tomato purée
½ 25g pack basil, shredded
Heat the oil in a large frying pan and fry the chicken for 4-5 minutes, then add the soffritto mix and fry for a further 4 minutes.
Stir in the spelt, stock and tomato purée. Bring to the boil, then cover and simmer for 20 minutes until the spelt is tender and the chicken is thoroughly cooked through with no pink meat.
Stir through the basil and serve with green vegetables.
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