Serves 2
Directions
- 1Season chicken breast with paprika, oregano, salt and pepper.
- 2Fry the chicken and then set aside.
- 3To the same pan, add tomatoes, spring onions, spinach, reduced fat pesto and low fat cream.
- 4Add back in the chicken and simmer.
- 5Serve with rice.
Ingredients
- 260 g chicken breast
- 40 g reduced fat pesto
- tomato
- spinach
- 200 ml low fat cream
- 2 spring onions
- 1 tsp paprika
- 1 tsp oregano
- salt
- pepper
- 240 g sticky rice
Equipment
panplatebowl
Tips
- This will keep in the fridge for up to 3 days!
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