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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:
  • Energy: 2090kj (499Kcal)
  • Protein: 42g
  • Carbohydrate: 14g
  • Fat: 30g
  • Contains: Milk, Tree Nuts
Serving Amount:
Serves 4 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 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.

  • To serve:

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

Ingredients In your box:
  • 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

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