Stir-fry Chicken with Pesto

Spencer is doing schooling from home and the one subject he is most enthusiastic about is Food Tech. He has recently chosen what he wants to make and we've had brownies and chocolate chip cookies. His teacher asked if we could something savoury, so I suggested the Stir-fry Chicken with Pesto as I thought it looked great. Spencer wasn't overly keen, but that's what we've done this morning, it will make a fabulous lunch!

The recipe we used was taken from the cookbook, I also found the recipe online here Stir-Fry Chicken with Pesto

We have a selection of photos as we were cooking so that Spencer could submit them to his teacher.


Ingredients

• 2 tablespoons olive oil
• 4 small skinless chicken breast fillets (about 160g each), thinly sliced
• 1 red capsicum, cut into thin strips
• 225g Swiss brown mushrooms, sliced
• 200g baby spinach leaves
• 1 punnet cherry tomatoes, halved
• 150ml thin cream    

• 1.
  Heat 1 tablespoon of the oil in a large non-stick frypan over high heat, cook chicken for 5-6 minutes until golden and cooked through. Remove and set aside.
  
• 2.
  Add the remaining oil to pan with the capsicum and mushrooms, and cook, stirring, for 1-2 minutes. Add the spinach and tomato, and cook until the spinach just wilts. Combine cream and pesto in a small bowl, then add to pan and cook until just heated through. Sprinkle with basil and serve with rice.

 

 The one ingredient I did not have was the basil leaves, but it's certainly fine without it. We used two capsicums as the ones we had were quite small and we used yellow and red tomatoes just for a little extra colour.  I did have a little taste and I have to say this is pretty delicious and very quick and easy to make, great dinner to put together if you don't have a lot of time.