Creamy Pesto Chicken

Fantastic Dinner tonight! Made this in about 20 minutes!
2 x Chicken Breasts
7 Cherry Tomatoes
2 Small Courgettes
1 x Large Shallot
2 x  tsp Pesto
3 x tbsp low-fat creme fraiche
1 x Small Slug White Wine
6 x Homegrown (of course) Anya potatoes

  • Slice the chicken breasts
  • Boil the kettle and slice the potatoes to about a half a centimetre and put on to par boil for a maximum of 5 minutes
  • Drain the potatoes and heat up a frying pan with a little oil.
  • Gently fry the potatoes until they look like th picture above!
  • Slice the courgettes, half the tomatoes and finely chop the shallots
  • Lightly fry the shallot with the garlic and the slug of white wine
  • Add the chicken and keep it frying/simmering gently
  • Add the tomatoes and courgettes
  • Stir in the creme fraiche and the pesto
  • Season with lots of lovely black pepper.

This isn’t the healthiest dinner I’ve made, but bloomin’eck it was good!

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