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 2 cups 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 plates, 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