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Nutrition: per serving

  • kcal262
  • fat14g
  • saturates4g
  • carbs3g
  • sugars2g
    low
  • fibre1g
  • protein31g
    high
  • salt0.4g
    low
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Method

  • step 1

    Heat the oil in a frying pan, preferably non-stick. Add the chicken and fry without moving it until it takes on a bit of colour. Turn the chicken and cook on the other side. Continue cooking for 12-15 mins until the chicken is cooked through. Season all over with a little salt and pepper.

  • step 2

    Halve the tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften. Reduce the heat and stir in the pesto and crème fraîche until it makes a sauce. Scatter with a few basil leaves if you have them, then serve with rice and salad or mash and broccoli.

RECIPE TIPS
MAKING IT VEGGIE

Fry the tomatoes in the oil, add the pesto and

creme fraiche and serve over griddled halloumi

slices or spoon over some spinach and ricotta-stuffed

ravioli.

Recipe from Good Food magazine, February 2005

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Comments, questions and tips (596)

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Overall rating

A star rating of 4.5 out of 5.850 ratings

Gill Whitmack

question

What kind of pesto should I use?

Deb61uk

Any that you buy from a shop or make your own

sarahs46

Really tasty and so quick and easy.

stuart47238

Superb simple meal that is full of flavour

Agathacooks avatar

Agathacooks

question

it's nice considering how simple it is to make. great with pasta. doubled the tomatoes as they're the main source of the depth in taste.

emmahollycrosswqoZ5Cc-

Not bad...

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