Creamy Pesto Chicken

with Cherry Tomatoes and Green Beans
‘Pesto’ comes from the Genoese word ‘pestâ’, meaning ‘to pound’ or ‘crush’. Pesto is traditionally made in a pestle and mortar.
515 Reviews
Cals 615 · Prot 60 · Carbs 15 · Fat 34
Low Carb
Quick Prep
35 min
Creamy Pesto Chicken with Cherry Tomatoes and Green Beans
‘Pesto’ comes from the Genoese word ‘pestâ’, meaning ‘to pound’ or ‘crush’. Pesto is traditionally made in a pestle and mortar.
515 Reviews
Cals 615 · Prot 60 · Carbs 15 · Fat 34
Low Carb
Quick Prep
Ingredients
Chicken pan
Chicken breast
400 Grams
Cherry tomatoes
150 Grams
Spinach
200 Grams
Grated Parmesan 4*
30 Grams
Olive oil
1 Tbsp
Water
150 ML
Chicken stock cube 4*5*9*15*
0.5 Piece
Green beans
150 Grams
Green pesto 2*4*
50 Grams
Cooking cream 4*
100 ML
Black pepper
0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2554 / 615
Fats (g) 34.2
of which saturated (g) 11.4
Carbohydrates (g) 15
of which sugars (g) 7.3
Fibers (g) 4.8
Proteins (g) 60.4
Salt (g) 2.9
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Bring a large pot of salted water to the boil. Trim and roughly chop the spinach. Trim the green beans.
Fry chicken

2 Fry chicken

Heat a large non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breast and fry for 4-6 min on either side until browned and cooked through. Transfer to a plate and cover to keep warm. Wipe and reserve the pan.
Tip! If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.
Make sauce

3 Make sauce

Return the reserved pan to a medium heat with another drizzle of oil. Add the cherry tomatoes, measured water and 0.5 chicken stock cube. Stir until the stock cube dissolves. Cover with a lid, reduce the heat to low and simmer for 8-10 min until the tomato skins start to burst.
Boil beans

4 Boil beans

Meanwhile, once the water is boiling, add the green beans and cook over a medium-high heat for 3-4 min or until tender. Drain.
Finish sauce

5 Finish sauce

After 8-10 min, add the spinach, pesto and 100ml cooking cream to the pan. Season with pepper to taste. Simmer for 3 min further or until the sauce has thickened nicely. Fold in the grated Parmesan.
Serve

6 Serve

Return the chicken to the pan and cook for 1 final min to warm through. Serve the chicken with the creamy pesto sauce and green beans to the side.
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