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Speedy Italian Style Pesto Chicken
Speedy Italian Style Pesto Chicken

Speedy Italian Style Pesto Chicken

with Potatoes, Sun-Dried Tomato and Spinach

Sam Richards
Sam RichardsPublished on July 30, 2024
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On the table in less than 25 minutes, this Speedy Italian Style Pesto Chicken is quick but still full of flavour. The combination of sun-dried tomato paste, cheese and pesto give this dish sun-soaked Italian flavours.

Tags:
New
Allergens:
Milk
•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

190 grams

Diced British Chicken Thigh

2 unit(s)

Garlic Clove**

1 carton(s)

Tomato Passata

15 grams

Chicken Stock Paste

25 grams

Sun-Dried Tomato Paste

40 grams

Baby Spinach

32 grams

Pesto

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1 tsp

Sugar for the Sauce

200 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)2721 kJ
Energy (kcal)650 kcal
Fat30.3 g
of which saturates12 g
Carbohydrate62.7 g
of which sugars14 g
Dietary Fibre8.4 g
Protein36.9 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Large Saucepan
•Garlic Press

Cooking Instructions and Tips

Cook the Potatoes
1

a) Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

b) Chop the potatoes into 2cm chunks (no need to peel).

c) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

d) When boiling, add the potatoes to the water and cook until just tender, 12-15 mins. Drain in a sieve.

Chicken Time
2

a) Heat a drizzle of oil in a large saucepan on medium-high heat. 

b) Once hot, add the diced chicken and sliced pepper to the pan and season with salt and pepper.

c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Sizzle and Stir
3

a) While the chicken and pepper is cooking, peel and grate the garlic (or use a garlic press).

b) Once the chicken has browned, stir the garlic into the pan and cook for 1 min. 

Bring on the Flavour
4

a) Stir the passata, chicken stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts) into the pan.

b) Bring to the boil, then simmer until the sauce has thickened slightly and the chicken is cooked through, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Hey Pesto
5

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the pesto, half the cheese and the butter (see pantry for amount).

c) When the potatoes have cooked, add them into the sauce and stir to coat evenly.

Finish and Serve
6

a) Taste the stew and season with salt and pepper if needed. Add a splash of water if it needs loosening.

b) Divide the stew between your bowls. Sprinkle over the remaining cheese to finish. 

Enjoy!

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