Ingredients
2 tbsp olive oil
4 skinless chicken breast fillets
thinly sliced (about 600g)
1 red capsicum
cut into thin strips
10 button mushrooms
sliced
200g baby spinach leaves
1 cherry tomatoes
halved
150ml evaporated light milk
3 tbsp basil pesto
good-quality
basil leaves
to garnish
1½ tbsp basil pesto
extra
Allergy Advice
Contains Dairy
Contains Nuts
Equipment
- 1 large non-stick frypan
- 1 wok
Instructions
- Heat one tablespoon of oil in a large non-stick frypan or wok, stirfry chicken until golden and cooked through – best done in two batches.
- Transfer to a plate.
- Add the remaining oil to pan and stirfry capsicum and mushrooms for 1-2 minutes.
- Add the baby spinach and tomatoes and cook until the spinach starts to wilt. Stir in evaporated milk and pesto and heat through.
- Serve on steamed rice, garnished with basil leaves and about 1 teaspoon of extra basil pesto per serve.
