Chicken Quick Main Italian

Stir-fry chicken with pesto

Name: Stir-fry chicken with pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: /asian, /asian recipes, /italian
Ingredients: 2 tablespoons olive oil; 4 small skinless chicken breast fillets (about 160g each), thinly sliced; 1 red capsicum, cut into thin strips; 225g Swiss brown mushrooms, sliced; 200g baby spinach leaves; 1 punnet cherry tomatoes, halved; 150ml thin cream; 2 tablespoons good-quality pesto; Small basil leaves, to garnish; Steamed brown rice, to serve

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Italian flavours mix with Asian cooking processes in this MediterrAsian stir-fry.

2 tablespoons olive oil
4 small skinless chicken breast fillets (about 160g each), thinly sliced
1 red capsicum, cut into thin strips
225g Swiss brown mushrooms, sliced
200g baby spinach leaves
1 punnet cherry tomatoes, halved
150ml thin cream
2 tablespoons good-quality pesto
Small basil leaves, to garnish
Steamed brown rice, to serve

Method

1.

Heat 1 tablespoon of the oil in a large non-stick frypan over high heat, cook chicken for 5-6 minutes until golden and cooked through. Remove and set aside.
2.

Add the remaining oil to pan with the capsicum and mushrooms, and cook, stirring, for 1-2 minutes. Add the spinach and tomato, and cook until the spinach just wilts. Combine cream and pesto in a small bowl, then add to pan and cook until just heated through. Sprinkle with basil and serve with rice.