Stir-fry chicken with pesto

Stir-fry chicken with pesto

Ingredients (4 servings)

2 tablespoons olive oil

4 small skinless chicken breast fillets (about 160g each), thinly sliced

1 red capsicum, cut into thin strips

±225g brown mushrooms, sliced

±200g baby spinach leaves

1 punnet cherry tomatoes, halved

150ml thin cream

2 tablespoons good-quality pesto

Small basil leaves, to garnish


Heat 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.

Add 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.

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