Creamy Sun-Dried Tomato Pesto Chicken
This Sun-Dried Tomato Pesto Chicken is an incredibly delicious recipe and done in only 30 minutes! Tender chicken tenderloins are seared and simmered in a creamy sun-dried tomato pesto sauce with spinach and cherry tomatoes. The sauce is super addictive - You will want to make it again and again!
[adrotate group="2"] [adrotate group="4"]- 600g Chicken Tenderloins
- 2 Tbsp Vegetable Oil
- 2 Tsp Paprika
- 2 Tsp Italian Mixed Herbs
- 1 Tsp Garlic Powder
- Juice of a Lemon
- Salt & Pepper
- 10 Sun-dried Tomatoes in oil (chopped)
- 4 Tbsp Rinatura Pesto Rosso/Red Pesto (from Dical House)
- 12 Cherry Tomatoes (halved)
- 125g/4.4oz Baby Spinach
- 4 Garlic Cloves (minced)
- 1 Tsp Dried Oregano
- 1 Tsp Dried Basil
- ½ Tsp Chilli Flakes
- 1½ Cups Vegetable Stock
- 200ml Single Cream
- 3 Tbsp Parmesan Cheese
- 2 Tbsp Plain Flour
- Salt & Pepper
Combine all marinade ingredients in a small bowl and coat the chicken tenderloins. Leave to marinate for at least 1 hour.
Heat a little vegetable oil in a pan and sear the chicken from both sides. Remove and set aside.
To the same pan, add the minced garlic and cook for 1 minute just until fragrant. Add the cherry tomatoes, cook for about 2 minutes then add the Rinatura pesto, oregano, basil and chilli. Stir through, then add the flour and stir till well combined.
Pour in the vegetable stock and cream. Bring to a slow boil until thickened and add the baby spinach. Cook until just wilted then add the parmesan cheese and season with salt and pepper.
Return the chicken to the pan. Cover and simmer for 15 minutes. Serve with rice.
Enjoy!