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Speedy Italian Style Pesto Double Chicken
Speedy Italian Style Pesto Double Chicken

Speedy Italian Style Pesto Double Chicken

with Butter Beans, Sun-Dried Tomato and Spinach

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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:
High Protein
•Low Carb
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 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 carton(s)

Butter Beans

480 grams

Diced British Chicken Breast

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)2848 kJ
Energy (kcal)681 kcal
Fat25.8 g
of which saturates10 g
Carbohydrate28.9 g
of which sugars13.6 g
Dietary Fibre12.9 g
Protein74 g
Salt3.99 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Large Saucepan
•Garlic Press

Instructions

Get Prepped
1

a) Bring a large saucepan of water with ½ tsp salt to the boil.

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

c) Drain and rinse the butter beans 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, butter beans, 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, butter (see pantry for amount) and half the cheese.

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) Share the stew out between your bowls. Sprinkle over the remaining cheese to finish. 

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Explore Similar Recipes

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