Sun Dried Tomato Chicken

By Nicola JaffreyRecipes
Sun Dried Tomato Chicken
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Sun Dried Tomato Chicken

Recipe by Embody NutritionCourse: Dinner
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 1 tbsp extra virgin olive oil

  • 500g chicken thigh or breast

  • 1 brown or red onion, diced

  • 2 cups mushrooms, sliced

  • 1 cup chicken stock

  • 1/2 jar Leggo’s Sun Dried Tomato Pesto

  • 1 heaped tbsp sour cream OR 1/2 cup milk

  • Serve with pasta or rice and steamed veges

Method

  • Heat a large saucepan over medium/high heat and add 1 tbsp extra virgin olive oil.
  • Add onion and mushroom and cook, stirring, for a few minutes.
  • Add the chicken and cook for about 5 minutes or until all the liquid has cooked away and the chicken starts to brown.
  • Add the pesto and stock; bring to the boil then simmer with the lid on until the sauce thickens (about 10 minutes).
  • Meanwhile, cook pasta or rice according to packet directions and cut vegetables ready to steam in the microwave.
  • Steam veges in the microwave for a few minutes until just tender.
  • Once the sauce has thickened, take the chicken mix off the heat and add the sour cream or milk and stir to combine.
  • Serve the pasta/rice between bowls and top with chicken, sauce and veges.