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Pesto chicken with spinach, mushrooms, roasted peppers and toasted pine nuts

Posted by admin in Recipes 26 Jun 2013

Here is another recipe from HSFC nutritionist Neema Savvides….enjoy!

I love love love pesto and could eat it with just about anything. This dish is bursting with protein, iron and vitamin C and is super quick and easy to make!

Serves 2

Ingredients

  • 2-3 tablespoons pesto
  • 2-3 chicken breast fillets, cut into bite sized chunks
  • 2 red peppers, cut in half
  • 1 box of chestnut mushrooms, cut into quarters
  • 1 large bag of spinach
  • garlic, chilli, salt & pepper to taste
  • 4 tablespoons toasted pine nuts
  • 1 tablespoon crème fraiche (optional)

Cooking instructions

  1. Pre-heat the oven to 200°C
  2. Place the peppers on a foiled baking tray skin side up and place in the oven for 20-25 minutes (turn half way through      cooking)
  3. Fry the mushrooms in a little oil on a medium to high heat for 3 minutes
  4. Add the chicken, garlic and chilli (you can use a bottled chilli and garlic sauce for extra ease) and continue to fry until browned
  5. Once the chicken is brown, lower the heat, add the pesto and season accordingly (watch the salt as pesto is quite salty, so you don’t want to overdo this!)
  6. Add the spinach (it will wilt in the pan) and continue until chicken is cooked through (keep a close eye on this as it’s really easy to over cook chicken)
  7. Chop the peppers into bite-sized pieces and add to the chicken. If you are adding the crème fraiche, add this now
  8. Top with the pine nuts and serve!

I usually eat this by itself, but if you want a bit more oomph, the dish it works really well with quinoa.