Creamy pesto chicken

Creamy pesto chicken
As I write about this dish I can almost taste it. Fragrant, heady, fresh basil deepens the flavour of the pesto and the cherry tomatoes ooze with bursting sweetness. The creamy sauce clings to every mouthful of the chicken to utterly satisfy.

1 tbsp olive oil

4 skinless chicken breasts

1 large onion

300g cherry tomatoes

2 tbsp pesto

200g crème fraiche

Small bunch of fresh basil to garnish

Heat the olive oil in a large frying pan or casserole pot over a medium/high heat.

Fry the chicken on one side for 4 minutes.

Peel, roughly chop and add the onion.

Turn each chicken breast over and slice into three or four strips lengthways to speed up the cooking; cook for a further 2 minutes.

Cut the cherry tomatoes in half, add to the pan and cook for 2 minutes.

Add the pesto and crème fraiche and heat through, adding some water to bring the sauce to a consistency of your liking.

Serve with pasta or a baked potato and a generous sprinkling of fresh basil leaves.

Serves
4-5

Main ingredients
Chicken, Vegetables

Recipe Type
Dinner, Easy, Family Dinners, Quick Meals

Special Info
Pregnant Mums

Level of Difficulty
Easy

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