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.