Creamy Chicken with Red Pesto
Member recipe

Creamy Chicken with Red Pesto

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(1 ratings)

Member recipe by


Serves 2

A quick, versatile midweek meal using the Indian method of cooking meat in its own juices.

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  • 25g butter
  • 1 tbsp olive oil
  • 150g mushrooms, sliced
  • Half a glass of white wine
  • 2 tbsp red pesto
  • 1 green finger chilli, deseeded and finely chopped
  • 200ml creme fraiche
  • 400g chicken breast or thigh meat, cut into strips
  • 1 tbsp chives, finely chopped (optional)


    1. Melt the butter with the olive oil in a large pan with a lid and stir fry the mushrooms over a medium heat for 3 minutes until slightly softened.
    2. Add the white wine and boil off the alcohol and reduce over a high heat for about 5 minutes.
    3. Add the red pesto and the chopped chilli and stir to combine. Add the creme fraiche and stir until fully melted.
    4. Add the chicken to the pan and stir to ensure the meat is coated. Reduce the heat to a simmer and cover.
    5. Cook for 20 - 25 minutes or until the chicken is cooked through. Sprinkle with the chopped chives (if using) and serve with rice.

Comments, questions and tips

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jadedermody's picture
4th Mar, 2012
did this meal the other night was a good warm meal
4th Nov, 2011
I have a family of 7 and I am always looking for quick, easy and tasty meals to make to satisfy everyone. I did cook 2 batches - one with extra chilli for myself and hubby, and one without the chilli for the kids. I will definately do this again.
16th Mar, 2008
Really tasty and very easy to make will be putting this into my favourites
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