Create a mouth-watering meal with our creamy pesto chicken. It’s packed with veggies and parmesan for extra flavour.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
