Creamy Chicken and Sundried Tomato with Bulgur Wheat

Ready in 25 minutes • Serves 5
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, November 19, 2017.

Some of your chicken pieces may be a little bigger than others. You can add these to the pan first to cook a little longer.

Ingredients

Set aside all ingredients. Bring stock, water, bulgur spice mix and a pinch of salt to the boil in a medium pot (with a lid) on high heat. As soon as it boils, add bulgur, stir and cook for 1 minute. Turn off heat, cover and leave for 15–18 minutes, until tender. Do not lift lid during cooking. Fluff up grains with a fork.
Slice courgette in half lengthways then slice 0.5cm and dice tomato 1cm. Set aside. Finely chop thyme leaves and place in a medium bowl with the garlic paste. Set aside.
Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Pat chicken dry with paper towels and add to bowl with thyme leaves and garlic paste. Season with salt and pepper and toss to combine. Add chicken to pan and cook for 3–5 minutes each side, until golden.
Add sundried tomato paste, courgette and tomato to pan with chicken and cook, stirring for 2–3 minutes, until fragrant. Reduce heat to low-medium, add cream and cook for about 3 minutes, until sauce has thickened slightly and chicken is cooked through.
Add spinach to pan and toss to combine. Remove from heat and season to taste with salt and pepper.
To serve, divide bulgur wheat between bowls and top with creamy chicken and sundried tomato. Sprinkle over Parmesan cheese.