Creamy Pesto Chicken Breast

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 2674
• Total Fat: 172.2 g
• Saturated Fat: 60.6 g
• Trans Fat: 1.9 g
• Cholesterol: 850.2 mg
• Sodium: 4633.8 mg
• Total Carbohydrate: 24.1 g
• Dietary Fiber: 5.2 g
• Total Sugars: 9.7 g
• Protein: 247.3 g