Try this Creamy Italian Style Pesto Chicken recipe, or contribute your own.
Suggest a better descriptionRub bottoms of bain marie pans with olive oil. Lay chicken out evenly. Cook chicken at medium heat until golden from about 3 pm at a lower heat 80 degress. Add stock, pesto and garlic. Reduce heat and cook until chicken is fully cooked and sauce has slightly thickened.
Combine cream with cornflour until smooth. Stir cream in chicken trays at 4 pm, and stir every 10 minutes mixture should thicken and be creamy. Spread over tomato and spinach at 5 pm and cook briefly until spinach has wilted. Sprinkle with basil.
Serve over mashed potato.
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Serving Size: 1 Serving (343g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 137 | ||
Calories from Fat: 67 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 21.4mg | 7 % | |
Sodium 119.3mg | 4 % | |
Potassium 319.9mg | 8 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 13.5g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database 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: 137
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