Chicken with Crème Fraîche
4 Chicken breasts, cubed
1 large tbsp basil pesto
500ml (approx) half fat crème fraîche or sheep's yoghurt
1 large punnet cherry tomatoes, halved
Small tub of sun dried tomatoes, roughly chopped
2 cloves garlic, chopped
175g rice
Serves 4
1. First, start to cook your rice in your usual way adding a dash of lemon juice, olive oil and a few strands of saffron for added flavour if you want.
2. Heat a bit of oil in a frying pan. Cook the chicken carefully until browned on all sides, about 2 mins.
3. Stir in the garlic and pesto and cook for a further minute.
4. Add the halved cherry tomatoes and sun dried tomatoes and cook until they start to soften, about 3 mins.
5. When the chicken is nearly cooked through add the crème fraîche or yoghurt and stir through.
6. Season with salt and pepper to taste and cook gently while stirring for another couple of minutes.
7. Serve over the cooked rice.
Originally published by Ocado and Head Start for Health
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