Sundried tomato pesto chicken

with herbed polenta and an asparagus and mushroom ragout

Ready in around 25 mins

RECIPE FACT:

In the city of Milan the land is flat. the highest point being at 122 meters (400 ft) above sea level.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

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 1 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.
To serve:

Spoon the polenta onto plates, top with asparagus and mushroom ragout then sundried tomato pesto chicken. Sprinkle with shaved parmesan and rocket.