Heat half the oil in a large deep frying pan. Add the
bacon and cook, stirring, for 3 mins or until light golden.
Transfer to a plate. Add the chicken to the pan and cook,
turning occasionally, for 5 mins or until golden. Transfer to
the plate with the bacon.
Heat the remaining oil in the pan. Add mushroom and cook,
stirring, for 1-2 mins or until light golden. Add the pasta
sauce. Fill the empty pasta jar with water halfway. Seal and
shake to combine, then pour into the pan. Add the mustard and
potato and stir to combine. Return bacon and chicken to the
pan. Bring to the boil, then reduce heat to low. Cover and
cook for 20 mins.
Turn chicken pieces over. Simmer, uncovered, for 20 mins
or until chicken is cooked through and sauce thickens
slightly. Sprinkle with the olive and kale and spinach. Cover
and cook for 2 mins or until kale and spinach wilt.
Spread butter over the bread slices. Divide the chicken
mixture among serving bowls. Serve with the bread.
: 1h 30min
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