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Sicilian Chicken with Pesto Potatoes

Name: Sicilian Chicken with Pesto Potatoes
Yield: 4
Ingredients: spray oil; 4 chicken breasts; 1 large red onion, diced; 1 large red pepper, deseeded and sliced; 3 garlic cloves, crushed; 2 x 400g cans chopped tomatoes; 24 green or black olives in brine, drained; 1 tbsp of balsamic vinegar; 800g new potatoes, halved or quartered; 2 tbsp reduced-fat green pesto; a few sprigs of parsley, chopped; salt and freshly ground black pepper

Bring the taste of Italy to your kitchen with Unislim's scrumptious Sicilian Chicken with Pesto Potatoes. Only 1 bite per serving and ready in under 45 minutes.

Preparation Time	10mins
Cooking Time	35mins
Level	Easy
Serves	4
Bites	1

Ingredients

spray oil

4 chicken breasts

1 large red onion, diced

1 large red pepper, deseeded and sliced

3 garlic cloves, crushed

2 x 400g cans chopped tomatoes

24 green or black olives in brine, drained

1 tbsp of balsamic vinegar

800g new potatoes, halved or quartered

2 tbsp reduced-fat green pesto

a few sprigs of parsley, chopped

salt and freshly ground black pepper

Method

Lightly spray a large frying pan with oil and set over a medium heat. Add the chicken and cook for 4–5 minutes each side until golden brown. Remove and set aside.

Add the onion, red pepper and garlic to the pan and cook, stirring occasionally, for about 8 minutes until softened. Stir in the tomatoes and turn up the heat. When the mixture starts to bubble, add the chicken and simmer gently for 10 minutes or so until the sauce reduces and thickens and the chicken is cooked through. Season to taste and stir in the olives and balsamic vinegar.

Meanwhile, cook the potatoes in a large pan of boiling water for about 15 minutes until tender but not mushy. Drain well and transfer to a dish. Crush lightly with a fork and stir in the pesto.

Sprinkle the parsley over the chicken and serve with the pesto potatoes.