Sundried tomato pesto chicken
Ready in around 25 mins
- Energy: 2090kj (499Kcal)
- Protein: 42g
- Carbohydrate: 14g
- Fat: 30g
- Contains: Milk, Tree Nuts
Bring a kettle of water to the boil
1. TO COOK THE ASPARAGUS AND MUSHROOM RAGOUT:
Snap the woody ends off the asparagus and discard – they will naturally snap in the right place, then cut in half. Cut the button mushrooms into ½ cm slices. Heat a drizzle of oil in a non-stick frying pan over a medium heat. When the pan is hot add the asparagus and cook for 3-4 mins, add the button mushrooms and cook for a further 2-3 mins. Season with salt and pepper and place into a serving dish and cover to keep warm, reserving the pan.
2. TO COOK THE CHICKEN:
Remove the free-range chicken thighs from its packaging and pat dry with paper towel. Cut each thigh into 3 even pieces. Heat a drizzle of oil in the reserved frying pan over a medium-high heat. When the pan is hot add the chicken and cook for 3-4 mins each side. Remove from the heat and add the sundried tomato and basil pesto and toss to coat.
3. TO COOK THE POLENTA:
Using water from the kettle bring ½ cup of water to the boil over a medium heat. Whisk in the herbed polenta and reduce to a low heat and cook for 4-5 mins (add a little water to loosen to your liking if too thick). Remove from the heat and add a knob of butter and season well with salt and pepper.
Spoon the polenta onto a plate, top with asparagus and mushroom ragout then sundried tomato pesto chicken. Sprinkle with shaved parmesan and rocket.
- 1 pack of free-range chicken thighs
- 1 pack of rocket
- 1 pack of mushrooms
- 1 bunch of asparagus
- 1 pot of shaved Parmesan
- 1 pack of herbed polenta
- 1 pot of sundried tomato and basil pesto