Italian chicken with pesto potatoes


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


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.

Italian chicken with pesto potatoes
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes 35 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2004.136kJ
Fat 18g
Saturated Fat 2.3g
Carbohydrate 48.5g
Sugars 5.1g
Salt 0.5g

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4 stars

Average user rating Based on 10 ratings

This recipe was first published in Thu Mar 29 10:45:07 BST 2012.