Ingredients

4 x Chicken Breasts, cut into strips

1 x small punnet Mushrooms, sliced

6 x Sundried Tomatoes in oil, halved

250ml Fresh Cream or Crème Fraiche

2 x heaped tbs of Pesto Rosso

2 x Large handfuls Baby Spinach

Sea Salt & freshly ground Black Pepper

Olive Oil for frying

 

Garnish

Freshly chopped Parsley or Basil

 

Method

1. Heat oil to hot in a wide shallow frying pan.

2. Add mushrooms, salt & pepper and brown quickly.

3. Turn heat down and add drained and halved tomatoes.

4. Combine cream and pesto rosso and add to pan.

5. Heat slowly until bubbling.

6. Add chicken and cook without lid until thickened, 20 mins approx. Add spinach and cook for no more than 5 mins.

7. Serve with rice or pasta and sprinkled with parsley or basil.

 

Options

Omit mushrooms and add cubed baby potatoes.

Omit chicken and add a selection of veg of choice.

Omit mushrooms and add cubed baby potatoes.

Omit chicken and add a selection of veg of choice.

 

Make Gluten-Free

Replace pasta with gluten-free alternative.

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