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Italian chicken with pesto potatoes
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Italian chicken with pesto potatoes
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
-
35 minutes
- Serves:
- 4
Ingredients
750g essential Waitrose potatoes, peeled and chopped into 4cm chunks
3 tbsp Waitrose green basil pesto
2 tbsp essential Waitrose olive oil
500g essential Waitrose British chicken thigh fillets, cut into chunks
1 essential Waitrose onion, chopped
1 garlic clove, finely chopped
1 red pepper, deseeded and chopped
680g jar passata with onion and garlic
60g sliced black olives in brine, drained
1 x ½ tsp caster sugar
Method
1. Put the potatoes in a pan of water and bring to the boil. Cook for 15 minutes until tender. Drain, crush lightly, then stir in the pesto and 1 tbsp olive oil.
2. Meanwhile, heat the remaining oil in a large pan over a medium-high heat. Cook the chicken for 5 minutes, turning, until golden; transfer to a plate. Add the onion, garlic and red pepper to the pan and fry for 3 - 5 minutes to soften.
3. Return the chicken with any juices to the pan and add the passata and olives. Bring to the boil, turn down to a simmer, and cook, covered, for 10 minutes or until the chicken is cooked through. Stir in the sugar, season and serve with the pesto potatoes.
Nutritional Info
| Energy | 479kcals |
|---|---|
| Carbohydrate | 48.5g |
| Sugars | 5.1g |
| Fat | 18g |
| Saturated Fat | 2.3g |
| Salt | 0.5g |
This recipe was first published on Waitrose.com in March 2012
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