Creamy Chicken and Sundried Tomato with Bulgur Wheat

Steps

1. 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 wheat, stir and cook for 1 minute. Turn off heat, cover and leave for 15–18 minutes, until tender. Do not lift lid during cooking.
2. Slice courgette in half lengthways then slice 0.5cm, dice tomato 1cm. Set both aside. Finely chop thyme and place in a medium bowl with garlic paste. Set aside.
3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Pat chicken dry and add to bowl with thyme leaves and garlic paste. Season and toss to combine. Add chicken to pan and cook for 3–5 minutes, stirring, until golden.
4. 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.
5. Add spinach to pan and toss to combine. Remove from heat and season to taste. Fluff up cooked bulgur.
6. To serve, divide bulgur wheat between bowls and top with creamy chicken and sundried tomato. Sprinkle over Parmesan cheese.