Stir-fry chicken with pesto

by Jana Harvey on April 13, 2011

From Jaime Lunney

2 Tbs. olive oil
4 small skinless chicken breast fillets, thinly sliced
1 red bell pepper, cut into thin strips
8 oz. swiss brown mushrooms, sliced
7 oz. baby spinach leaves
1 cup cherry tomatoes, halved
2/3 cup thin cream
2 Tbs. good-quality pesto
small basil leaves to garnish
steamed rice, to serve

Heat 1 tablespoon of the oil in a large non-stick frying pan over a high heat and cook the chicken for 5-6 minutes, until golden and cooked through. Remove and set aside. Add the remaining oil to the pan along with the bell pepper and mushrooms and cook, stirring, for 1-2 minutes. Add the spinach and tomato, and cook until the spinach just wilts. Return the chicken to the pan. Combine the cream and pesto in a small bowl, then add to the pan and cook until just heated through. Sprinkle with basil and serve with rice.

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