Heat the oil in a large heavy-based pan.
Brown the chicken pieces, mushroom and garlic for about 5 minutes or until the chicken is cooked through.
Stir through the pesto, lemon juice, lemon zest, cream.
Bring to the boil, reduce heat and simmer for 5 minutes.
Serve with penne, grated parmesan, and basil
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|Serving Size: 1 Serving (419g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 583 (72%)|
|Amt Per Serving||% DV|
|Total Fat 64.7g||86 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 150.7mg||46 %|
|Sodium 277.7mg||10 %|
|Potassium 736.2mg||19 %|
|Total Carbohydrate 57.8g||17 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 51.5g|
|Protein 54.5g||78 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 814
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