recipes
Creamy pesto chicken thighs with zucchini spaghetti
Serves: 2
2018-03-08
Ingredients
- 6 boned and skinless chicken thighs
- Salt and pepper
- 1 onion, finely chopped
- 1 tsp chopped garlic (Fresco)
- 2 tbsp olive oil (Borges)
- 1 red chilli, finely chopped (AJS Ltd.)
- 4 large brown mushrooms, sliced
- 1 large zucchini, cut into thin strips
- Splash white wine
- 150ml fresh cream (Benna)
- 1 heaped tbsp pesto (Camel brand)
- 200ml chicken stock
- 2 tbsp grated Parmesan cheese
Method
Start this recipe by seasoning the chicken thighs all over with salt and pepper. Heat large pan with 1 tbsp olive oil and seal the chicken all over on both sides till brown. Remove from the pan, add in the remaining oil, onion and garlic and sauté for 4 minutes to soften. Add in the chili and mushrooms and cook for 2 minutes. Splash in the wine to evaporate, followed by the cream, pesto and stock. Return the chicken back to the pan and reduce the sauce. Finally, add in the zucchini strips and cook for just 2 minutes. Stir in the Parmesan cheese and serve.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.