Ingredients
1kg chat or baby new potatoes, halved
spray oil for cooking
1 (150g) onion, sliced thinly
2 cloves garlic, crushed
2 cups (320g) shredded, cooked chicken skin removed
375ml light evaporated milk
2 tsp cornflour
¼ cup (65g) basil pesto
½ cup (75g) sundried tomatoes, chopped coarsely
2 cups (40g) rocket leaves
¼ cup (40g) toasted pine nuts
Step by step
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15 minsPreparation
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20 minsCooking
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35 minsTime total
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Instructions
- Boil, steam or microwave potatoes until tender, set aside to cool.
- Heat a large frying pan, spray with oil. Add onion and garlic, cook over low heat for 5 minutes, or until softened. Add chicken, cook for 2 minutes or until heated through.
- In a medium jug, whisk light evaporated milk and cornflour until smooth, whisk in pesto. Add mixture to frying pan; bring to boil; reduce heat and simmer 2 minutes or until sauce has thickened slightly. Transfer to a large serving bowl; toss through potatoes, tomatoes and rocket.
