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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.
Comments
Nutritional Info
Typical values per serving:
| Energy |
2004.136kJ 479kcals |
|---|---|
| Fat | 18g |
| Saturated Fat | 2.3g |
| Carbohydrate | 48.5g |
| Sugars | 5.1g |
| Salt | 0.5g |
This recipe was first published in March 2012.
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