CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Creamy Pesto Chicken With Roasted Cherry Tomatoes

1

  • Overview
  • Ingredients
    14 items
  • Directions

CREAMY PESTO CHICKEN WITH ROASTED CHERRY TOMATOES 🍅

This dish is all about bold, fresh flavours! Tender chicken in a creamy pesto sauce paired with roasted cherry tomatoes for a burst of sweetness and colour.

Quick to make and perfect for weeknight dinners or casual entertaining. Serve with pasta, rice, or crusty bread to soak up all that delicious sauce! YUM!!!

My favourite way to enjoy pesto!

Serves 4

ROASTED TOMATOES

300 g   cherry tomatoes

30 ml   olive oil

5ml      brown sugar

            Salt and black pepper

CHICKEN

4          chicken breast fillets

5 ml     garlic powder

5 ml     paprika

            Salt and pepper to taste

30 ml   olive oil

SAUCE

15 ml   olive oil

1          onion, chopped

2          garlic cloves

80 ml   basil pesto

150 ml cream

80 ml   grated parmesan cheese

            Chili flakes for serving, fresh basil

  • Preheat oven to 200ºC. Toss cherry tomatoes with the olive oil, sugar, salt and pepper in a rimmed baking sheet. Roast the tomatoes for about 20 minutes until blistered while preparing the chicken.
  • Season the chicken breasts on all sides with garlic powder, paprika, salt and pepper.
  • Heat the 30 ml olive oil in a medium frying pan over medium heat and cook chicken breasts until browned on the edges and cooked through – about 5 minutes on each side. Remove chicken and set aside.
  • In the frying pan, add the 15 ml olive oil and cook the onion until slightly caramelized. Add garlic to the onion and cook for 30 seconds.
  • Add the pesto and give it a quick stir to combine with the onion. Pour in the cream and parmesan, stir gently, and bring to a simmer.
  • Add the cooked chicken and roasted tomatoes to the pan and reheat for a couple of minutes. Sprinkle with chili flakes
  • Serve immediately with crusty bread and a salad