On the table in 30 minutes, this creamy chicken dish is perfect for busy weeknights. Try it with chilli for a spicy kick.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
