A simple, and utterly delicious, one pan dinner from Anna Chwistek, made even simpler if you use La Vialla's incredible red pesto.
Ingredients:
2 chicken breast fillets
1 cup Little Guys
2 tablespoons unsalted butter
2 tablespoons oil
4 garlic cloves, minced
1 small onion, finely chopped
salt + black pepper
a pinch of sweet paprika
1 teaspoon red pepper flakes
2 tablespoons 'nduja or tomato paste
1/2 cup chicken broth
1/2 cup cream or half-and-half
20 basil leaves (optional)
sunflower seeds, for serving
1/2 cup red pesto
Season the chicken fillets all over with sweet paprika powder, salt and pepper.
Heat the oil and butter in a non-stick frying pan over medium heat.
Add the chicken and cook, for 5-8 minutes per side or until fully cooked and browned on both sides. Remove from skillet and place on a plate and cover.
In the same skillet, add onion and garlic, cook until softened over low heat, about 2 minutes.
Deglaze with 2 tbsp water. Add cherry tomatoes, cook for about 2 minutes or until the tomatoes start to burst. Press on the back of the tomatoes with a fork to release their juices and stir to combine.
Stir in tomato paste, season with salt, pepper and red pepper flakes.
Pour chicken broth and bring to a simmer. Stir in red pesto. Then add cream, stir to combine.
Return the chicken to the skillet. Allow to cook for 5 more minutes or until the it is cooked through and the sauce is slightly thickened.
Stir in basil leaves and top with toasted sunflower seed.
Sprinkle with some red pepper flakes and grated gouda or parmesan. Enjoy!
