Creamy pesto chicken
Chef:
Sheila Kiely
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
Related Recipes
Other recipes you may like
Trending and Sponsored
Recently added
