Creamy basil chicken with rice
On the table in 30 minutes, this creamy chicken dish is perfect for busy weeknights. Try it with chilli for a spicy kick.
Serves
4
Prep
10m
Cooking
20m
Ingredients
- 1 tbs olive oil
- 4 Slow Hills Free Range RSPCA Approved Chicken Breast Fillets
- 1 brown onion, thinly sliced
- 2 garlic cloves, crushed
- 1 long red chilli, finely chopped (optional)
- 300ml light thickened cream
- 60g pkt Coles Australian Baby Spinach
- 2 tbs shredded basil
- Basil leaves, to serve
- Finely chopped long red chilli, extra, to serve (optional)
- Steamed white rice, to serve
Method
STEP 1
Heat half the oil in a large shallow casserole pan over medium-high heat. Cook the chicken for 5 mins each side or until just cooked through. Transfer to a plate and cover to keep warm.
STEP 2
Heat the remaining oil in the pan. Add the onion, garlic and chilli, if using. Cook, stirring, for 3 mins or until onion softens. Add the cream and cook, stirring, until the mixture comes to the boil. Return chicken to the pan with the spinach and shredded basil. Cook, stirring occasionally, for 5 mins or until the spinach wilts and the chicken is cooked through.
STEP 3
Sprinkle the chicken mixture with basil leaves and extra chilli, if using. Season. Serve with rice.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
