My Auntie Mary is a simply wonderful person. Since my own Mam passed away, she has become more than just an Aunt to my sister and I, she is a fantastic friend , and despite all that goes on with her own life and her own family, she always makes time to listen to us and be there for us. Not a day goes by when I don’t realise how lucky I am to have her in my life.
She is also, a brilliant cook. Nothing says ‘come hungry’ like an invitation to lunch at her house. Like many people who raised a family during the eighties, she has an amazing ability to rustle up a delicious feast using few ingredients.
This is a dish she produced one day for lunch and I simply had to get the recipe from her, it is quick, simple and delicious.
Creamy Pesto Chicken
(This amount serves 4, however it is very easily adaptable to serve more)
1 Tbsp Olive/Rapeseed Oil
1 lb Diced Chicken
1 Onion, sliced
1 Clove Garlic, finely diced
1 Red Pepper, sliced
10 Mushrooms, quartered
1 Tbsp Red Pesto
10-12 Small Broccoli Floret’s
Handful of chopped coriander
Salt & Pepper to season
1. Heat the oil in a large pan or wok. Add the chicken and brown completely.
2. Add the onion, garlic, red pepper and mushroom and cook for 3-5 minutes.
3. Add the pesto and stir through, then add the cream and the broccoli, mix together and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes.
4. Stir in the coriander, taste and season as you like it. This is perfect served on a bed of rice.
The creaminess of the sauce and freshness of the pepper and broccoli are simply delicious here and this dish can very easily accommodate other vegetables, for instance if you didn’t like broccoli it can easily be replaced with mangetout or green beans, if red pesto doesn’t appeal to you, use green pesto and perhaps green peppers. I have used crème fraiche in place of the cream, delicious.
There are lots of possibilities with this dish and it really is worth a try.