Creamy chicken, sundried tomato pesto and spinach is the perfect comfort food 😊
Ingredients:
2tbsp olive oil
8 chicken pieces (skin on, bone in)
red onion (chopped)
3 garlic cloves (crushed)
Yellow pepper (deseeded, chopped)
1 cup double cream yoghurt
1 cup chicken stock
1 sachet Ina Paarman Sundried Tomato Pesto
3/4 cup smooth cottage cheese
½ cup grated Parmesan cheese
- cups spinach leaves
mashed potato (to serve)
Ingredients:
In a large pan with a lid, heat olive oil over medium heat. Cook chicken for 3-5 minutes on each side or until it is no longer pink inside. Remove from the pan and place on a plate.
Add onions, garlic and yellow pepper to the pan and cook for 1-2 minutes.
Add yoghurt, chicken stock, pesto and cottage cheese. Simmer over medium heat for a couple of minutes, whisking until creamy.
Stir in the parmesan and spinach and simmer until the spinach is wilted. You can take the chicken pieces out when they are done. The longer you cook the sauce, the thicker it will be.
Serve over mashed potato or rice.
Serve with a glass of Sauvignon Blanc
Enjoy every bite 😊
Tickle your tastebuds 