My flat-mate has a signature dish; if she’s cooking chicken, she’s cooking this. But she hasn’t cooked in a long time, and I was hankering for some Pesto Chicken. She wasn’t home; I didn’t have the recipe, but decided to throw it together anyway. All the ingredients were at hand, even cream, which had been bought to put on scones with jam (but I scrounged some anyway)! Here is the recipe, at least my version of it: very yum! Sorry no photo, but it’s not a pretty dish (actually I forgot to take photos…)

Pesto Chicken

500grams chicken fillets (thigh or breast) cut into bite-sized pieces
1/2 onion, chopped (optional)
2 cloves garlic, minced
400g mixed chopped vegetables (we like to use mushrooms, zucchini and peas)
1/2 cup lite cream
1 tablespoon basil pesto
Olive oil, for frying

Fry onion and garlic in a little oil until onion is translucent. Add chicken and cook on high heat until well browned. Add vegetables, pesto and cream, cover and simmer until vegetables are just cooked. Serve atop steamed rice or mixed through pasta.


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