Creamy Pesto Chicken Breast

• 分量: 4 servings
• 調理時間: 5 minutes
• 総時間: 20 minutes

材料

900 g (2 lb) boneless, skinless chicken breasts (roughly 3 chicken breasts), cut in half horizontally to create 6 thinner steaks

½ tsp sea salt flakes

1 tbsp olive oil

3 garlic cloves, finely chopped

½ cup (80 g) semi-dried (sun-blushed) tomatoes

2 cups (90 g) baby spinach leaves (see note 1)

1 cup (250 ml) thickened (heavy) cream

⅔ cup (185 g) pesto, store-bought (see note 2 about gluten) or homemade

1 cup (100 g) freshly grated parmesan, plus extra to serve

手順

Season the chicken breast with salt.

Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the chicken pieces and cook for 3–4 minutes on each side until golden. Set aside.

Deglaze the pan with ¼ cup (60 ml) of water, scraping up any crispy bits with a wooden spoon.

To the same pan, add the garlic cloves and cook for 1 minute, stirring, until fragrant.

Add the semi-dried tomatoes, spinach leaves (or veg of choice, see note 1) and the cream. Bring to a gentle simmer (this will take 1–2 minutes).

Stir through the pesto and return the chicken to the pan. Simmer on low heat for 3–5 minutes until the chicken has cooked through and the sauce has thickened.

Top with parmesan and serve.

栄養

• カロリー: 2674
• 脂肪総量: 172.2 g
• 飽和脂肪: 60.6 g
• トランス脂肪: 1.9 g
• コレステロール: 850.2 mg
• ナトリウム: 4633.8 mg
• 炭水化物総量: 24.1 g
• 食物繊維: 5.2 g
• 糖質総量: 9.7 g
• タンパク質: 247.3 g