Chicken With Creamy Pesto Sauce And Baby Vegetables - Morphy Richards INTELLISTEAM Recipe Book

CHICKEN WITH
CREAMY PESTO SAUCE
AND BABY VEGETABLES
INGREDIENTS:
2x 150g skinless and boneless
chicken breasts
350g baby potatoes
180g sugar snap peas, trimmed
green beans and broccolini
SAUCE:
2 tbsp dry white wine
100ml whipping cream
1½ tbsp pesto
Salt and freshly ground black pepper
METHOD:
Put the chicken breasts side by side on foil
and make into a parcel. Place in the back
container leaving room for the sauce dish.
Put the divider into the front container and
put the potatoes in one side and the green
vegetables in the other.
Mix the wine, cream and pesto in the sauce
dish and season with salt and pepper. Put
the sauce dish in the back compartment
next to the chicken. Cover the pans with the
lids.
Set the time for the chicken and sauce using
the chicken preset (28 minutes) and adjust
to 23 minutes.
Set the time for the potatoes using the root
vegetable preset (28 minutes) and adjust to
24 minutes.
Set the time for the green vegetables using
the leaf and pod preset (16 minutes) and
adjust to 12 minutes.
When ready, stir the sauce and check the
seasoning then serve spooned over the
chicken.