Creamy Chicken and Sundried Tomato with Bulgur Wheat

Steps

1. In a small pot (with a lid) bring first measure of stock, bulgur spice mix and salt to the boil 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.
2. Slice courgette in half lengthways then slice 0.5cm and grate carrot. Set aside. Pat chicken dry and dice 2cm. Add to medium bowl with thyme, garlic and a drizzle of olive oil. Season and toss to coat.
3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Add chicken to pan and cook, turning, for about 6 minutes, until golden.
4. Add sundried tomato paste, courgette and carrot to pan with chicken and cook, stirring for 1 minute until fragrant. Reduce heat to low-medium, add second measure of stock, spinach and peas and cook for about 2 minutes, until sauce has thickened slightly and chicken is cooked through.
5. Remove from heat, add sour cream to pan and stir to combine. Season to taste.
6. To serve, divide bulgur wheat between bowls and top with creamy chicken and sundried tomato. Sprinkle over Parmesan cheese (if using) and basil leaves.