This is a great dish, and one that I make quite a lot. It’s also very easy, very flexible, quick to make and tasty.
For about £10, you can get three or four meals out of it (or do what I normally do, which is feed myself and a friend with it and have the leftovers for lunch the next day).
4 chicken breasts
1 jar of green pesto
1 green pepper
4-5 spring onions
5-6 medium sized mushrooms
(optional: splash of white wine)
1. Carefully pour the excess oil from the pesto into a frying pan. Chop the onion finely, and fry in the pesto oil over a medium to high heat until soft.
2. Chop the chicken into bite size chunks and add to the pan with the onion. Fry until the chicken is cooked though, stirring frequently to prevent it from burning.
3. Add the entire jar of pesto to the chicken and onion. Roughly chop the other vegetables and add them to the pan along with a slash of white wine if you are using it.
4. Simmer over a medium heat for 10 minutes or so, then eat.
- Serve immediately with pasta (for best visual effect I recommend Tagliatelle or Fettuccine)
- Serve immediately with a salad with a bit of balsamic vinegar as dressing.
- Get a French stick/subway roll, slice it open and fill.
- Leave to cool, mix some pasta shapes though it and have it as a pasta salad.
This is a ridiculously versatile meal, as well as one of those recipes that is easy to memorise.
I’d encourage experimentation with the recipe – I’ve been meaning to try a red pesto version as well as different vegetables such as courgette and aubergine in an effort to make a vegetarian friendly version.