Cool Food Cook Book by Glynis Parratt - HTML preview

Chicken Pesto

2 Boneless Skinless Chicken Breasts

1 Tin of Artichoke Hearts

1 small tray of Button Mushrooms

1 Packet of Spinach

1 Jar of Pesto Sauce

1 Tin of Chick Peas

Oil

1 Cut chicken breasts into pieces and sauté in the saucepan with the oil.

2 Once the chicken has cooked remove it from the pan. Sauté the mushrooms, add artichoke hearts and cook these until slightly softened. Add chicken and pesto sauce, ¼ cup water and chick peas and then add spinach until just wilted.

Serve with pasta or rice.