By Lisa Aldred
Creamy sun dried tomato pesto chicken 🥘
Creamy sun dried tomato pesto chicken 🥘
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Ingredients for the chicken
400g chicken mini fillets, uncooked
1 tsp sweet paprika
1 tsp dried oregano
1/2 tsp garlic granules
Black pepper and salt
1/2 tbsp olive oil
In a bowl add all spices, olive oil and combine well, then rub the spice mix all over the chicken mini fillets. Bake, air fry or pan fry until cooked thoroughly.
Ingredients for the sauce
4 garlic cloves, minced
1/2 tsp chilli flakes
1 tsp dried oregano
Black pepper and salt
250ml single cream
190g sun dried tomato pesto
30 ml water
Handful of baby spinach
1/2 tbsp olive oil
Heat olive oil in a pan, add the minced garlic and chilli flakes and fry for 40-50 seconds, then add the sun dried pesto, single cream, water, dried oregano, black pepper, salt, spinach, stir in well. Add the cooked chicken fillets, cover with a lid and simmer until sauce is thickened.
Serve with rice, pasta, boiled|steamed broccoli or grilled asparagus.
Enjoy !!!
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Updated at: Sun, 24 Mar 2024 20:02:16 GMT
Nutrition balance score
Unbalanced
Glycemic Index
28
Low
Nutrition per serving
Calories1793.5 kcal (90%)
Total Fat136.1 g (194%)
Carbs28.2 g (11%)
Sugars15.2 g (17%)
Protein108.9 g (218%)
Sodium1980.5 mg (99%)
Fiber8.4 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
In a bowl add all spices, olive oil and combine well, then rub the spice mix all over the chicken mini fillets. Bake, air fry or pan fry until cooked thoroughly.
Step 2
Heat olive oil in a pan, add the minced garlic and chilli flakes and fry for 40-50 seconds, then add the sun dried pesto, single cream, water, dried oregano, black pepper, salt, spinach, stir in well. Add the cooked chicken fillets, cover with a lid and simmer until sauce is thickened.
Step 3
Serve with rice, pasta, boiled|steamed broccoli or grilled asparagus.
Step 4
Enjoy !!!
Notes
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