WHAT TO EAT TONIGHT

Pesto pan chicken

Easy-to-find ingredients with full-on flavour

Posted

Added on

Easy-to-find ingredients with full-on flavour

Posted

  • SERVES 10
  • PREPARATION TIME 10 minutes
  • COOKING TIME 20 minutes
  • 2 tbsp olive oil
  • 200g smoked bacon lardons
  • 4 skinless free-range chicken breasts, each sliced into thirds
  • 250g cherry tomatoes, halved
  • 2 tbsp fresh basil pesto, plus extra for drizzling
  • 1 large onion, thinly sliced
  • 1 red pepper, sliced
  • 200g baby spinach leaves
  • 100ml double cream
  • Small handful of fresh basil leaves to serve
  1. Heat one tablespoon of the oil in a large sauté pan, then soften the onion for five minutes. Increase the heat, add the bacon and pepper, then fry until the bacon is crisp. Remove to a bowl using a slotted spoon.
  2. Add the remaining oil to the pan, then fry the chicken for five minutes until golden. Return the onion, bacon and pepper to the pan. Stir in the spinach and tomatoes, then cook for three minutes more until the spinach has wilted and the chicken is cooked.
  3. Pour over the cream and stir through the pesto. Warm through. Check the seasoning, then drizzle with extra pesto and scatter over the fresh basil leaves. Serve with crushed new potatoes, if you like.

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Tagged in:
Chicken and Turkey
Spinach
winter recipes

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