¼ cup olive oil
1 teaspoon paprika
2 cloves garlic, crushed
6 skinless chicken breast fillets, trimmed
180g tub Chris' Chunky Basil, Cashew and Parmesan
¼ cup light sour cream
2 bunches asparagus, trimmed
350g butter beans and/or green beans

1. Preheat a barbeque or char-grill to medium-high. Combine oil, paprika and garlic. Brush over chicken fillets. Cook 5 minutes each side or until cooked through.

2. Meanwhile, combine Chris' Chunky Basil, Cashew and Parmesan and light sour cream in a saucepan. Stir over a low heat until just warmed (do not boil). Remove from heat and set aside.

3. Steam asparagus and beans for 5 minutes or until tender. Divide vegetables between 6 plates and top with chicken. Stir Chris' Chunky Basil, Cashew and Parmesan mixture before spooning over chicken.

Serves 6.