Creamy pesto one pan chicken

A lovely mid week meal idea- one for the whole family! And defo one for pesto lovers.

I served with a side of my potato wedges (1 portion) - https://www.mad4fitfood.com/post/chunky-fluffy-crispy-chips

359 calories per serving (recipe serves 2 adult portions)

Ingredients

• 280g of uncooked chicken breast, butterflied - I used one large breast- butterflied and cut in half so I had two thinner slices of chicken breast

• Salt/pepper

The sauce

• 1/2 red onion- 50g

• 8g garlic purée

• 1 x reduced salt chicken stock cube mixed in 300ml of boiling water

• 8g of plain flour mixed with a dash of water to remove lumbe

• 80ml of light double cream (Elmlea)

• 30g lightest philidelphia

• 30g pesto

Method

I prepped potatoes as per recipe. Alongside preparing the chicken.

Butterfly the chicken- I used one large breast- butterflied and cut into half so I have two thinner bit of chicken breast. and season salt and pepper.

Spray a pan with 1kcal spray (account for the separately- I only used 4 sprays) and fry the chicken breast for 5 minutes on either side until cooked through. Remove and set aside.

In the same pan, add the onion and a dash of water. Soften for 2 minutes.

Pour in the chicken stock, cream, cream cheese, pesto and garlic purée in to the pan.

Then mix the flour with a dash of water and stir to remove lumps before adding to the sauce in your pan. Let it simmer for 5 minutes to thicken up.

Then add back in the chicken breast and cover in the sauce. Let it cook for another few minutes and serve!