Pan Fried Chicken with Tomato Pesto

RootstoFood logo.jpgThe following recipe was created by Miss Pearce and the ‘Orange Team’.  If you make this at home, I’d love to see a photograph of it – feel free to Tweet @theflitchgreen – #orangeteam.

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Pan Fried Chicken in a Tomato Pesto Sauce

Served with Steamed Pasta and Wilted Greens

INGREDIENTS

Diced Chicken Fillet – 360g

Chunky Diced Fresh Tomatoes – 2

Fresh Basil – 10 leaves

Finely Chopped Fresh Garlic – 2 cloves

Fine Diced Spanish Onions – 1 large

Vegetable Oil – 50ml

Black Pepper – 2 pinches

Frozen Garden Peas – 80g

Pre Cooked Pasta Shells – 200g

Chopped Tomatoes Tinned – 400g

Fresh Spinach Leaves – 240g

Sliced Spring Onions – 60g

Sour Cream – 50 ml

Method

  1. Heat half the oil in a wok or saucepan, add the chicken and pan fry until golden brown and cooked thoroughly.
  2. In a separate wok or small saucepan heat the remainder of the oil and lightly cook the garlic being careful not to brown it, add the onions until they go soft, add the fresh chopped tomatoes and cook for 2 minutes, add the chopped tinned tomatoes and bring to a simmer, add the fresh basil leaves and turn off the heat.
  3. Place the spinach, peas and spring onion into a steamer for 5 minutes until the spinach turns dark green and wilted in appearance also place the cooked pasta into a separate tear of the steamer or cover in boiling water to heat.
  4. Add the cooked chicken to the sauce and stir until thoroughly combined.
  5. Place the hot pasta onto a warm plate, place the chicken and sauce onto the pasta and serve the wilted greens on the side. Spoon lightly the sour cream over your dish

 

Serves 4 portions

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One thought on “Pan Fried Chicken with Tomato Pesto

  1. Pingback: Roots to Food | Mr Lowe's Blog

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