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.
Cals 568 · Prot 61 · Carbs 18 · Fat 28
Low Carb
Quick Prep
30 min
‘Pesto’ comes from the Genoese word ‘pestâ’, meaning ‘to pound’ or ‘crush’. Pesto is traditionally made in a pestle and mortar.
Cals 568 · Prot 61 · Carbs 18 · Fat 28
Low Carb
Quick Prep
Ingredients
Chicken pan
Chicken breast
400 Grams
Cherry tomatoes
250 Grams
Spinach
200 Grams
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) | 2369 / 568 |
| Fats (g) | 27.8 |
| of which saturated (g) | 13.2 |
| Carbohydrates (g) | 18 |
| of which sugars (g) | 8.9 |
| Fibers (g) | 5.6 |
| Proteins (g) | 61.2 |
| Salt (g) | 3.4 |
*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
1 Prep
Bring a large pot of salted water to the boil. Trim and roughly chop the spinach. Trim the green beans.
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.
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.
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.
5 Finish sauce
After 8-10 min, add the spinach, pesto and 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.
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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