Dinner, Kid-Friendly

Tuscan Chicken & Green Mash

Step 1 of 8

In a small bowl, whisk together the chicken stock and cornflour then stir in the onion, garlic, sundried tomato paste, oil, herbs and sea salt until combined. Transfer to a large zip lock bag with chicken breasts and cherry tomatoes, seal then shake to coat and gently massage the chicken. Place into the refrigerator for 1 hour.

LEVEL 1 (Combi Pan)

800g Maris Piper potatoes, peeled, cut into 2cm cubes
360ml milk, divided
1/2 tsp ground nutmeg
1 garlic clove, peeled, minced
60ml double cream
50g rocket leaves
10g basil leaves
10g parsley, roughly chopped
100g frozen peas
75g butter
50g grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

175ml chicken stock
2 tsp cornflour
1 onion, finely chopped
3 large garlic cloves, peeled, minced
2 tbsp sun dried tomato paste
2 tbsp olive oil
1 tbsp Italian herb seasoning
1 tbsp fresh oregano leaves, chopped
1 tsp sea salt flakes
6 x 215g boneless, skinless chicken breasts
350g cherry tomatoes, halved
125ml double cream
80g spinach leaves
50g grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 1 (Combi Pan)

28oz Maris Piper potatoes, peeled, cut into 2cm cubes
12fl. oz milk, divided
1/2 tsp ground nutmeg
1 garlic clove, peeled, minced
2fl. oz double cream
1oz rocket leaves
0.35oz basil leaves
0.35oz parsley, roughly chopped
3oz frozen peas
2oz butter
1oz grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

6fl. oz chicken stock
2 tsp cornflour
1 onion, finely chopped
3 large garlic cloves, peeled, minced
2 tbsp sun dried tomato paste
2 tbsp olive oil
1 tbsp Italian herb seasoning
1 tbsp fresh oregano leaves, chopped
1 tsp sea salt flakes
6 x 7.6oz boneless, skinless chicken breasts
12oz cherry tomatoes, halved
4fl. oz double cream
2oz spinach leaves
1oz grated parmesan or Pecorino
Salt and pepper, as desired

Step 2 of 8

Place the potatoes, 250ml milk, garlic and ground nutmeg in the Combi Pan and stir to combine. Slide the pan into Level 1.

LEVEL 1 (Combi Pan)

800g Maris Piper potatoes, peeled, cut into 2cm cubes
360ml milk, divided
1/2 tsp ground nutmeg
1 garlic clove, peeled, minced
60ml double cream
50g rocket leaves
10g basil leaves
10g parsley, roughly chopped
100g frozen peas
75g butter
50g grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

175ml chicken stock
2 tsp cornflour
1 onion, finely chopped
3 large garlic cloves, peeled, minced
2 tbsp sun dried tomato paste
2 tbsp olive oil
1 tbsp Italian herb seasoning
1 tbsp fresh oregano leaves, chopped
1 tsp sea salt flakes
6 x 215g boneless, skinless chicken breasts
350g cherry tomatoes, halved
125ml double cream
80g spinach leaves
50g grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 1 (Combi Pan)

28oz Maris Piper potatoes, peeled, cut into 2cm cubes
12fl. oz milk, divided
1/2 tsp ground nutmeg
1 garlic clove, peeled, minced
2fl. oz double cream
1oz rocket leaves
0.35oz basil leaves
0.35oz parsley, roughly chopped
3oz frozen peas
2oz butter
1oz grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

6fl. oz chicken stock
2 tsp cornflour
1 onion, finely chopped
3 large garlic cloves, peeled, minced
2 tbsp sun dried tomato paste
2 tbsp olive oil
1 tbsp Italian herb seasoning
1 tbsp fresh oregano leaves, chopped
1 tsp sea salt flakes
6 x 7.6oz boneless, skinless chicken breasts
12oz cherry tomatoes, halved
4fl. oz double cream
2oz spinach leaves
1oz grated parmesan or Pecorino
Salt and pepper, as desired

Step 3 of 8

In an even layer on Bake Tray, place the chicken, tomatoes, and all marinade. Slide the tray into Level 2.

LEVEL 1 (Combi Pan)

800g Maris Piper potatoes, peeled, cut into 2cm cubes
360ml milk, divided
1/2 tsp ground nutmeg
1 garlic clove, peeled, minced
60ml double cream
50g rocket leaves
10g basil leaves
10g parsley, roughly chopped
100g frozen peas
75g butter
50g grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

175ml chicken stock
2 tsp cornflour
1 onion, finely chopped
3 large garlic cloves, peeled, minced
2 tbsp sun dried tomato paste
2 tbsp olive oil
1 tbsp Italian herb seasoning
1 tbsp fresh oregano leaves, chopped
1 tsp sea salt flakes
6 x 215g boneless, skinless chicken breasts
350g cherry tomatoes, halved
125ml double cream
80g spinach leaves
50g grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 1 (Combi Pan)

28oz Maris Piper potatoes, peeled, cut into 2cm cubes
12fl. oz milk, divided
1/2 tsp ground nutmeg
1 garlic clove, peeled, minced
2fl. oz double cream
1oz rocket leaves
0.35oz basil leaves
0.35oz parsley, roughly chopped
3oz frozen peas
2oz butter
1oz grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

6fl. oz chicken stock
2 tsp cornflour
1 onion, finely chopped
3 large garlic cloves, peeled, minced
2 tbsp sun dried tomato paste
2 tbsp olive oil
1 tbsp Italian herb seasoning
1 tbsp fresh oregano leaves, chopped
1 tsp sea salt flakes
6 x 7.6oz boneless, skinless chicken breasts
12oz cherry tomatoes, halved
4fl. oz double cream
2oz spinach leaves
1oz grated parmesan or Pecorino
Salt and pepper, as desired

Step 4 of 8

Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI MEALS, set temperature to 200°C and set time to 15 minutes. Press START/STOP to begin cooking (the unit will steam for 10 minutes before cooking).

LEVEL 1 (Combi Pan)

800g Maris Piper potatoes, peeled, cut into 2cm cubes
360ml milk, divided
1/2 tsp ground nutmeg
1 garlic clove, peeled, minced
60ml double cream
50g rocket leaves
10g basil leaves
10g parsley, roughly chopped
100g frozen peas
75g butter
50g grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

175ml chicken stock
2 tsp cornflour
1 onion, finely chopped
3 large garlic cloves, peeled, minced
2 tbsp sun dried tomato paste
2 tbsp olive oil
1 tbsp Italian herb seasoning
1 tbsp fresh oregano leaves, chopped
1 tsp sea salt flakes
6 x 215g boneless, skinless chicken breasts
350g cherry tomatoes, halved
125ml double cream
80g spinach leaves
50g grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 1 (Combi Pan)

28oz Maris Piper potatoes, peeled, cut into 2cm cubes
12fl. oz milk, divided
1/2 tsp ground nutmeg
1 garlic clove, peeled, minced
2fl. oz double cream
1oz rocket leaves
0.35oz basil leaves
0.35oz parsley, roughly chopped
3oz frozen peas
2oz butter
1oz grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

6fl. oz chicken stock
2 tsp cornflour
1 onion, finely chopped
3 large garlic cloves, peeled, minced
2 tbsp sun dried tomato paste
2 tbsp olive oil
1 tbsp Italian herb seasoning
1 tbsp fresh oregano leaves, chopped
1 tsp sea salt flakes
6 x 7.6oz boneless, skinless chicken breasts
12oz cherry tomatoes, halved
4fl. oz double cream
2oz spinach leaves
1oz grated parmesan or Pecorino
Salt and pepper, as desired

Step 5 of 8

Meanwhile, place the remaining milk from the mash ingredients, rocket, cream, basil, parsley, and garlic into a blender and blend until smooth. Set to one side.

LEVEL 1 (Combi Pan)

800g Maris Piper potatoes, peeled, cut into 2cm cubes
360ml milk, divided
1/2 tsp ground nutmeg
1 garlic clove, peeled, minced
60ml double cream
50g rocket leaves
10g basil leaves
10g parsley, roughly chopped
100g frozen peas
75g butter
50g grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

175ml chicken stock
2 tsp cornflour
1 onion, finely chopped
3 large garlic cloves, peeled, minced
2 tbsp sun dried tomato paste
2 tbsp olive oil
1 tbsp Italian herb seasoning
1 tbsp fresh oregano leaves, chopped
1 tsp sea salt flakes
6 x 215g boneless, skinless chicken breasts
350g cherry tomatoes, halved
125ml double cream
80g spinach leaves
50g grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 1 (Combi Pan)

28oz Maris Piper potatoes, peeled, cut into 2cm cubes
12fl. oz milk, divided
1/2 tsp ground nutmeg
1 garlic clove, peeled, minced
2fl. oz double cream
1oz rocket leaves
0.35oz basil leaves
0.35oz parsley, roughly chopped
3oz frozen peas
2oz butter
1oz grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

6fl. oz chicken stock
2 tsp cornflour
1 onion, finely chopped
3 large garlic cloves, peeled, minced
2 tbsp sun dried tomato paste
2 tbsp olive oil
1 tbsp Italian herb seasoning
1 tbsp fresh oregano leaves, chopped
1 tsp sea salt flakes
6 x 7.6oz boneless, skinless chicken breasts
12oz cherry tomatoes, halved
4fl. oz double cream
2oz spinach leaves
1oz grated parmesan or Pecorino
Salt and pepper, as desired

Step 6 of 8

When 5 minutes remain, add 100g frozen peas and the herby milk to the potatoes on Level 1 and stir. Pour over the cream and parmesan on the chicken, stir in the spinach leaves carefully, and place the tray back into Level 2.

LEVEL 1 (Combi Pan)

800g Maris Piper potatoes, peeled, cut into 2cm cubes
360ml milk, divided
1/2 tsp ground nutmeg
1 garlic clove, peeled, minced
60ml double cream
50g rocket leaves
10g basil leaves
10g parsley, roughly chopped
100g frozen peas
75g butter
50g grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

175ml chicken stock
2 tsp cornflour
1 onion, finely chopped
3 large garlic cloves, peeled, minced
2 tbsp sun dried tomato paste
2 tbsp olive oil
1 tbsp Italian herb seasoning
1 tbsp fresh oregano leaves, chopped
1 tsp sea salt flakes
6 x 215g boneless, skinless chicken breasts
350g cherry tomatoes, halved
125ml double cream
80g spinach leaves
50g grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 1 (Combi Pan)

28oz Maris Piper potatoes, peeled, cut into 2cm cubes
12fl. oz milk, divided
1/2 tsp ground nutmeg
1 garlic clove, peeled, minced
2fl. oz double cream
1oz rocket leaves
0.35oz basil leaves
0.35oz parsley, roughly chopped
3oz frozen peas
2oz butter
1oz grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

6fl. oz chicken stock
2 tsp cornflour
1 onion, finely chopped
3 large garlic cloves, peeled, minced
2 tbsp sun dried tomato paste
2 tbsp olive oil
1 tbsp Italian herb seasoning
1 tbsp fresh oregano leaves, chopped
1 tsp sea salt flakes
6 x 7.6oz boneless, skinless chicken breasts
12oz cherry tomatoes, halved
4fl. oz double cream
2oz spinach leaves
1oz grated parmesan or Pecorino
Salt and pepper, as desired

Step 7 of 8

When cooking is complete, remove tray and pan. Allow chicken to rest for 5 minutes.

LEVEL 1 (Combi Pan)

800g Maris Piper potatoes, peeled, cut into 2cm cubes
360ml milk, divided
1/2 tsp ground nutmeg
1 garlic clove, peeled, minced
60ml double cream
50g rocket leaves
10g basil leaves
10g parsley, roughly chopped
100g frozen peas
75g butter
50g grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

175ml chicken stock
2 tsp cornflour
1 onion, finely chopped
3 large garlic cloves, peeled, minced
2 tbsp sun dried tomato paste
2 tbsp olive oil
1 tbsp Italian herb seasoning
1 tbsp fresh oregano leaves, chopped
1 tsp sea salt flakes
6 x 215g boneless, skinless chicken breasts
350g cherry tomatoes, halved
125ml double cream
80g spinach leaves
50g grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 1 (Combi Pan)

28oz Maris Piper potatoes, peeled, cut into 2cm cubes
12fl. oz milk, divided
1/2 tsp ground nutmeg
1 garlic clove, peeled, minced
2fl. oz double cream
1oz rocket leaves
0.35oz basil leaves
0.35oz parsley, roughly chopped
3oz frozen peas
2oz butter
1oz grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

6fl. oz chicken stock
2 tsp cornflour
1 onion, finely chopped
3 large garlic cloves, peeled, minced
2 tbsp sun dried tomato paste
2 tbsp olive oil
1 tbsp Italian herb seasoning
1 tbsp fresh oregano leaves, chopped
1 tsp sea salt flakes
6 x 7.6oz boneless, skinless chicken breasts
12oz cherry tomatoes, halved
4fl. oz double cream
2oz spinach leaves
1oz grated parmesan or Pecorino
Salt and pepper, as desired

Step 8 of 8

Whilst the chicken is cooling, stir in the butter and parmesan then mash using a silicone potato masher—season as desired. Serve immediately with the chicken and creamy sauce.

LEVEL 1 (Combi Pan)

800g Maris Piper potatoes, peeled, cut into 2cm cubes
360ml milk, divided
1/2 tsp ground nutmeg
1 garlic clove, peeled, minced
60ml double cream
50g rocket leaves
10g basil leaves
10g parsley, roughly chopped
100g frozen peas
75g butter
50g grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

175ml chicken stock
2 tsp cornflour
1 onion, finely chopped
3 large garlic cloves, peeled, minced
2 tbsp sun dried tomato paste
2 tbsp olive oil
1 tbsp Italian herb seasoning
1 tbsp fresh oregano leaves, chopped
1 tsp sea salt flakes
6 x 215g boneless, skinless chicken breasts
350g cherry tomatoes, halved
125ml double cream
80g spinach leaves
50g grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 1 (Combi Pan)

28oz Maris Piper potatoes, peeled, cut into 2cm cubes
12fl. oz milk, divided
1/2 tsp ground nutmeg
1 garlic clove, peeled, minced
2fl. oz double cream
1oz rocket leaves
0.35oz basil leaves
0.35oz parsley, roughly chopped
3oz frozen peas
2oz butter
1oz grated parmesan or Pecorino
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

6fl. oz chicken stock
2 tsp cornflour
1 onion, finely chopped
3 large garlic cloves, peeled, minced
2 tbsp sun dried tomato paste
2 tbsp olive oil
1 tbsp Italian herb seasoning
1 tbsp fresh oregano leaves, chopped
1 tsp sea salt flakes
6 x 7.6oz boneless, skinless chicken breasts
12oz cherry tomatoes, halved
4fl. oz double cream
2oz spinach leaves
1oz grated parmesan or Pecorino
Salt and pepper, as desired

Compatible with

Ninja Combi All-in-One Multi-Cooker, Oven & Air Fryer

Allergies

Tip: Allergy Advice

Cooking mode

LEVEL 1 (Combi Pan)

LEVEL 2 (Bake Tray)

LEVEL 1 (Combi Pan)

LEVEL 2 (Bake Tray)

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

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