Pesto Chicken with Petits Potatoes
Pesto Chicken with Petits Potatoes is a very quick and easy recipe, that is colourful, packed with flavour and could be a substitute for a Sunday Roast if you are cooking for 1 or 2 people; it is also a great midweek supper dish too.
Time 50 minutes.
Per portion: 635 Kcal, 37g fat (10.5g saturated)
Serves 2
INGREDIENTS:
Potatoes 400g (14oz), peeled and cubed
Olive oil 4 tbsp
Skinless chicken breasts 2, cut into finger-width strips
Crème fraîche 3 tbsp
Pesto 2 tbsp
WHAT TO DO:
Preheat the oven to 200°C/400°F/Gas 6 and heat a shallow roasting tin or tray. Bring a saucepan of lightly salted water to the boil and add the potatoes. Bring back to the boil, cook for 5 minutes and drain well.
Spoon 3 tbsp of the oil into the roasting tin and toss in the potato cubes. Roast for 40 minutes, turning them a few times so that they crisp and brown all over.
Meanwhile, heat a wok or large frying pan over a medium heat, pour in the remaining oil and add the chicken strips in one layer. Cook for 2–3 minutes until the strips are brown then turn over and cook for another couple of minutes.
Add 2 tbsp crème fraîche and the pesto to the frying pan and simmer gently for 5 minutes. Add 1 tablespoon more of crème fraîche then serve the chicken strips with the roast potatoes.
Cook’s tip
If you have some leftover herbs, make your own pesto: in a food processor, whizz 50g (2oz) of herbs, such as basil or parsley, with 15g (½oz) of pine nuts or walnuts, 1 clove of garlic, 3 tbsp grated Parmesan and 5 tbsp olive oil.
Recipe taken from Fantastic Food for Less, a brilliant book that shows you how to cook delicious recipes with inexpensive ingredients and less waste. It’s great value at just £7.99. You can order online at www.dairydiary.co.uk by phone on 0845 0948 128 or from your local milkman.
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