This colourful Tuscan chicken is a doddle to make in the microwave and sure to be a hit with all the family. Cooking in the microwave keeps the chicken deliciously tender and the creamy tomato and spinach sauce complements it perfectly. It’s fantastic served with microwave rice and also great with sautéed potatoes or mash.

Ingredient

• 200g/7oz mushrooms (any variety), sliced
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 2 chicken breasts (about 300g/10½oz total weight), boneless and skinless, cut widthways into roughly 5mm/¼in slices
• 1 tsp paprika
• 15g/½oz plain flour
• 150ml/5fl oz hot chicken stock, made with 1 chicken stock cube
• 150g/5½oz cherry tomatoes, halved
• 100g/3½oz baby spinach leaves
• 100ml/3½fl oz double cream
• 220g/7¾oz fine green beans, trimmed
• salt and freshly ground black pepper
• 1½–2 packets microwave rice or 375g/13oz cooked long-grain rice (see Tip below), to serve

Direction

1. Place the mushrooms and onion in a large, wide-based microwaveable dish or casserole. Season with black pepper and toss together. Cover the dish with a microwaveable lid or dinner plate and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until softened.

2. Add the garlic, chicken and paprika, season with lots of black pepper and toss well together. Cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W). Stir in the flour, then the stock and tomatoes. Place the spinach leaves on top. Cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W).

3. Stir in the cream and cook on HIGH for a further 2 minutes (1000W) or 2 minutes 30 seconds (800W), or until the sauce is hot, the chicken is completely cooked and the spinach and tomatoes are soft. (If the chicken is still a little pink, stir well, cover and cook for 1–2 minutes longer). Leave to stand for 5 minutes, then season with salt and pepper.

4. While the chicken is standing, put the green beans in a shallow microwaveable bowl and pour over 3 tablespoons water. Cover and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W), or until just tender. Reheat the rice according to the packet instructions or until piping hot. Drain the beans and serve with the chicken and rice