25g Cooks&Co Dried Porcini Mushrooms
2 skinless chicken breast fillets
1 tsp fresh thyme leaves
3 tbsp olive oil
10g butter
2 cloves garlic, peeled and crushed or grated
600g fresh gnocchi
100g Cooks&Co Sweety Drop Peppers, drained
100g baby leaf spinach
Flaked sea salt and freshly ground black pepper
100g firm blue cheese, such as stilton or danish blue
Extra virgin olive oil, for drizzling
Put the dried porcini mushrooms into a measuring jug and fill with boiling water until it reach 300ml. Set aside and leave the mushrooms to rehydrate for a few minutes.
Cut the chicken into thin strips. Season with salt and pepper and mix in the thyme leaves. Heat 2 tbsp olive oil in a large frying pan over a high heat. Add the chicken and stir fry for about five minutes until the chicken is golden and cooked through. Stir in the garlic for the final minute. Remove from the pan and set aside.
Return the pan to a high heat and add 1 more tbsp olive oil and the butter. Fry the gnocchi for about 5 minutes until golden, tossing around for even colouring.)
Return the chicken to the pan and add the Sweety Drop Peppers, rehydrated mushrooms, and all the liquid. Allow to simmer for about 2 minutes then stir through the spinach, a handful at a time, until the leaves have just wilted. Season with a little salt and a good twist of black pepper. Finish by scattering over the blue cheese so it melts over the top. Serve straight away with a drizzle of extra virgin olive oil and twist of black pepper.
