Creamy pesto chicken with veggie noodles
Create a mouth-watering meal with our creamy pesto chicken. It’s packed with veggies and parmesan for extra flavour.
- 1 tbs olive oil
- 600g Coles RSPCA Approved Australian Chicken Thigh Fillets, halved
- 300ml Coles Light Thickened Cream
- 2/3 cup (180g) sun-dried tomato pesto
- 2 large carrots, peeled
- 2 medium beetroot, trimmed, scrubbed
- 1/4 cup (40g) pitted kalamata olives
- 1/3 cup (25g) shaved parmesan
- 2 tbs oregano leaves
Heat the oil in a large frying pan over medium-high heat. Cook the chicken for 3 mins each side or until browned. Transfer to a plate. Add the cream and pesto to the pan. Bring to the boil. Reduce heat to medium. Cook for 2 mins or until the mixture thickens slightly. Return the chicken to the pan. Cook, turning, for 3 mins or until the chicken is cooked through. Season.
Meanwhile, wearing gloves to avoid staining your hands, use a spiraliser or a sharp knife to cut the carrot and beetroot into noodles. Place the carrot in a heatproof bowl and cover with boiling water. Stand for 2 mins. Drain well and transfer to a colander. Repeat with the beetroot.
Divide the vegetable noodles among serving bowls. Top with the chicken and spoon over the sauce in the pan. Sprinkle with the olives, parmesan and oregano. Season to serve.
Pesto twist: Leave out the cream here and coat the chicken in pesto before cooking. Drizzle veggie noodles with a little pesto before serving.