Creamy Sun Dried Tomato Pesto Chicken

Ingredients

Ingredients for the chicken

• 400g chicken mini fillets, uncooked
• 1 tsp sweet paprika
• 1 tsp dried oregano
• 1/2 tsp garlic granules
• Black pepper and salt
• 1/2 tbsp olive oil

Ingredients for the sauce

• 4 garlic cloves, minced
• 1/2 tsp chilli flakes
• 1 tsp dried oregano
• Black pepper and salt
• 250ml single cream
• 190g sun dried tomato pesto
• 30 ml water
• Handful of baby spinach
• 1/2 tbsp olive oil

Instructions

1. In a bowl add all spices, olive oil and combine well, then rub the spice mix all over the chicken mini fillets. Bake, air fry or pan fry until cooked thoroughly.
2. Heat olive oil in a pan, add the minced garlic and chilli flakes and fry for 40-50 seconds, then add the sun dried pesto, single cream, water, dried oregano, black pepper, salt, spinach, stir in well. Add the cooked chicken fillets, cover with a lid and simmer until sauce is thickened.

Serve with rice, pasta, boiled|steamed broccoli or grilled asparagus.