Stir-fry chicken with pesto

Stir-fry chicken with pesto

Ingredients (4 servings):

  • 2 tablespoons olive oil
  • 4 small skinless chicken breast fillets (about 160g each), thinly sliced
  • 1 red capsicum, cut into thin strips
  • ±225g brown mushrooms, sliced
  • ±200g baby spinach leaves
  • 1 punnet cherry tomatoes, halved
  • 150ml thin cream
  • 2 tablespoons good-quality pesto
  • Small basil leaves, to garnish



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