Pesto & Creme Fraiche Chicken
Ingredients
- 4 chicken breasts, cubed
- 2 tsp olive oil or spray oil
- 1 small red onion
- 140g chestnut mushrooms, quartered
- 120g baby corn, sliced
- 2 cloves garlic, chopped
- 120g asparagus tips
- 200g baby plum tomatoes
- 400g low fat creme fraiche
- 100g pesto*
- sweet potato/tagliatelle to serve
Instructions
- Cook the chicken in a pan with some oil before tipping out the chicken into a bowl for later.
- Next, heat some more oil in the pan and add the onion, mushrooms, baby corn and garlic and cook for 2 minutes. Add the asparagus and cook for a further 2 minutes.
- Stir in the pesto, baby plum tomatoes and creme fraiche and fold together. Once piping hot, season to taste and serve with sweet potato wedges or tagliatelle, and enjoy!
Notes
*I used reduced fat pesto from a jar however you can make your own by blending 60g basil leaves, 50g pine nuts and 30g grated parmesan cheese (before seasoning with salt and pepper).
Serves 4.
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 296 | ||
% Daily Value | ||
Total Fat 9 g | 14% | |
Total Carbohydrates 19 g | 6% | |
Protein 40 g | 80% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Nics Nutrition at https://nicsnutrition.com/pesto-creme-fraiche-chicken/