a) Bring a large saucepan of water with 0.5 tsp salt to the boil.

b) Chop the potatoes into 2cm chunks (no need to peel).

c) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

d) When boiling, add the potatoes to the water and cook until just tender, 12-15 mins. Drain in a sieve.

a) Heat a drizzle of oil in a large saucepan on medium-high heat. 

b) Once hot, add the diced chicken and sliced pepper to the pan and season with salt and pepper.

c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

a) While the chicken and pepper is cooking, peel and grate the garlic (or use a garlic press).

b) Once the chicken has browned, stir the garlic into the pan and cook for 1 min. 

a) Stir the passata, chicken stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts) into the pan.

b) Bring to the boil, then simmer until the sauce has thickened slightly and the chicken is cooked through, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the pesto, half the cheese and the butter (see pantry for amount).

c) When the potatoes have cooked, add them into the sauce and stir to coat evenly.

a) Taste the stew and season with salt and pepper if needed. Add a splash of water if it needs loosening.

b) Divide the stew between your bowls. Sprinkle over the remaining cheese to finish. 

Enjoy!