Creamy Sun-dried Tomato Chicken

A rich and creamy chicken dish with the bold flavours of sun-dried tomatoes, herbs, and fresh veggies for a comforting, flavourful meal.

THE RECIPE

Serves: 4

• Total preparation time: 5 minutes
• Total cooking time: 25 minutes

Ingredients –

• 500g chicken breast
• 1 brown onion, diced
• 2 cloves (1 tsp) garlic, crushed
• 80g tomato paste
• 2 tsp dried thyme
• 2 tsp paprika
• 2 tsp dried basil
• 2 cups chicken stock
• 80g sun-dried tomatoes, diced
• small handful fresh basil
• 160ml light thickened cream
• 1kg potatoes, quartered
• 2 Tbs milk
• 1 bunch asparagus
• 1 bunch broccolini

Method –

1. Bring a large pot of water to the boil. Add the potatoes and cook for 10-15 minutes or until softened. Mash with milk.
2. Meanwhile, heat a large non-stick frying pan over medium-high heat. Season the chicken with salt and pepper and cook for 8-10 minutes, or until cooked through. Set aside.
3. In the same pan, over medium-low heat, cook the onion for 3-4 minutes or until softened. Add the garlic, thyme, paprika, and dried basil, and cook for 30 seconds. Then, add the tomato paste and caramelize for 1-2 minutes. Pour in the chicken stock to deglaze the pan.
4. Add the sun-dried tomatoes and simmer on low heat until the sauce reduces slightly.
5. Meanwhile, bring a small pot of water to the boil. Once boiling, add the asparagus and broccolini and cook for 5 minutes. Drain.
6. Once the sauce has reduced slightly, turn off the heat and stir in the cream and fresh basil. Add the chicken back to the sauce to warm through.
7. Serve the mash, asparagus, and broccolini, and top with the chicken and sauce. Enjoy!

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Nutrition Information

• Calories: 524kcal
• Protein: 50g
• Carbohydrates: 48g
• Fat: 9g
• Fibre: 6g