Stir-frying doesn’t have to be all about Asian flavours. The whole family will love this creamy pesto chicken which is ready in 20.
Ingredients
- 2 tablespoons olive oil
- 4 small skinless chicken breast fillets (about 160g each), thinly sliced
- 1 red capsicum, cut into thin strips
- 225g Swiss brown mushrooms, sliced
- 200g baby spinach leaves
- 1 punnet cherry tomatoes, halved
- 150ml thin cream
- 2 tablespoons basil pesto
- Small basil leaves, to garnish
- Steamed brown rice, to serve
Method
- Step 1Heat 1 tablespoon of the oil in a large non-stick frypan over high heat, cook chicken for 5-6 minutes until golden and cooked through. Remove and set aside.
- Step 2Add the remaining oil to pan with the capsicum and mushrooms, and cook, stirring, for 1-2 minutes. Add the spinach and tomato, and cook until the spinach just wilts. Combine cream and pesto in a small bowl, then add to pan and cook until just heated through. Sprinkle with basil and serve with rice.
- High protein
- Low carb
- Low sodium
- Low sugar
Nutrition
2427 kj
Energy
31g
Fat Total
12g
Saturated Fat
3g
Fibre
70g
Protein
208mg
Cholesterol
274.11mg
Sodium
3g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Luke Burgess
- Publication: Taste.com.au
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