Creamy Red Pesto Chicken
If you’re a fan of green pesto, you’ll love this Creamy Red Pesto Chicken dish. The traditional sauce's red counterpart is packed with the same herby and nutty flavours, but its red pepper and tomato base adds a natural sweetness that makes it a hit with the whole family!
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NutritionPer Serving
- Calories337
- Carbs11g
- Saturates5.4g
- Fat18g
- Sugars8.1g
- Protein31g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you’re a fan of green pesto, you’ll love this Creamy Red Pesto Chicken dish. The traditional sauce’s red counterpart is packed with the same herby and nutty flavours, but its red pepper and tomato base adds a natural sweetness that makes it a hit with the whole family – because we know it isn’t always easy getting the kids to eat something green!
You might have noticed we’ve titled this recipe ‘Creamy Red Pesto Chicken’, but there’s not a drop of cream in sight! The secret is reduced fat cream cheese, which we’ve stirred in to create that smooth, velvety texture without the high calorie content.
We’ve also thrown in some spinach and mushrooms, with the spinach adding even more nutritional value while the mushrooms contribute to the satisfying, meaty bite of the chicken. Trust us, you’ll be making this one on repeat!
What diets is this Creamy Red Pesto Chicken suitable for?
This Creamy Red Pesto Chicken can easily be made gluten-free — just swap the stock cube for a suitable gluten-free alternative.
If you’re cooking for people with allergies, make sure to take extra care. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Creamy Red Pesto Chicken?
You’ll find red pesto in jars in the condiments aisle of your local supermarket, or fresh in the chilled section.
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Red pesto makes for a sweet and tangy alternative to green pesto!
You’ll need a large frying pan with a lid for this recipe. If you don’t have one already, we recommend this one from Tefal, available online!
How many calories are in this Creamy Red Pesto Chicken?
There are 337 calories in this Creamy Red Pesto Chicken, which means it falls into our Everyday Light category – this means they’re great if you’re following a diet plan, like Weight Watchers, or calorie counting. To cut the calories down even more, you can simply halve the portion size and serve with a healthy accompaniment.
Step 1
Spray a large frying pan with low-calorie cooking spray and place on a medium heat. Add the onion and garlic, then fry gently for 5 minutes – until softened a little.
Step 2
Add the mushrooms and cook for 8-10 minutes – until the onions and mushrooms are caramelised and lightly golden.
Step 3
Place the chicken breasts in the pan and cook for 2-3 minutes on each side, until lightly browned. Pour in the chicken stock and simmer over a medium heat for 10 minutes. Turn your chicken over, then partially cover with the pan lid. Simmer for a further 10 minutes – or until the chicken is cooked through. You’ll know the chicken is fully cooked when it shows no sign of pinkness and the juices run clear.
Step 4
Mix the red pesto into the sauce until it’s completely combined. Remove from the heat, then stir in the reduced-fat cream cheese until completely blended. If the sauce is too thin, keep simmering, uncovered, until it’s reduced to your liking. If the sauce is too thick, add a splash of water to your pan, then give it another stir.
Step 5
Stir in the spinach leaves until slightly wilted, then season to taste with salt and black pepper. Serve with a small portion of basmati rice – or another accompaniment of your choice.
What could I serve with this Creamy Red Pesto Chicken?
You could serve this with lots of different slimming-friendly sides! Here are some ideas:
How do you know when Creamy Red Pesto Chicken is cooked?
To make sure the chicken is cooked, cut into it to make sure it’s white with no pink remaining. The juices should run clear.
As per UK food safety guidelines, always cook chicken until it reaches 75ºC and stays at that temperature for at least 30 seconds.
How long can you keep Creamy Red Pesto Chicken in the fridge?
Once you’ve plated your Creamy Red Pesto Chicken, ideally you should eat it within 4 hours.
If you do allow any leftovers to cool, be sure to refrigerate in an air-tight container with a lid. You can store leftovers of Creamy Red Pesto Chicken in the fridge for approximately one day or so.
Can I freeze Creamy Red Pesto Chicken?
Yes, you can! Just remember to do the following:
- Freeze it as soon as it is cold enough.
- Use a container or bag that’s suitable for freezing.
- Don’t forget to add a label reminding you what it is, and on what date you put it in the freezer!
How do I reheat Creamy Red Pesto Chicken?
From chilled: Place in a microwave-proof container with loosely fitting lid and heat for 4-7 minutes, or until piping hot throughout.
From frozen: Defrost thoroughly overnight in the fridge and heat, loosely covered, in the microwave for 4-7 minutes – or until piping hot throughout.
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Creamy Red Pesto Chicken
If you’re a fan of green pesto, you’ll love this Creamy Red Pesto Chicken dish. The traditional sauce's red counterpart is packed with the same herby and nutty flavours, but its red pepper and tomato base adds a natural sweetness that makes it a hit with the whole family!
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Prep Time
10 MINS
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Cook Time
40 MINS
- KCals 337
- Carbs 11G
Instructions
- Spray a large frying pan with low-calorie cooking spray and place on a medium heat. Add the onion and garlic, then fry gently for 5 minutes – until softened a little.
- Add the mushrooms and cook for 8-10 minutes – until the onions and mushrooms are caramelised and lightly golden.
- Add the chicken breasts, and cook for 2-3 minutes on each side – until lightly browned. Then pour in the chicken stock, and simmer over a medium heat for 10 minutes. Turn the chicken over and partially cover your pan with the lid. Simmer for a further 10 minutes – or until the chicken is cooked through. You'll know the chicken is fully cooked when it shows no sign of pinkness, and the juices run clear.
- Stir in the red pesto until completely mixed. Remove from the heat, then stir in the reduced fat cream cheese – until completely blended.
- If the sauce is too thin, keep simmering, uncovered – until it's reduced to your liking. If the sauce is too thick, add a splash of water to your pan, then stir.
- Stir in the spinach leaves until slightly wilted, then season to taste with salt and black pepper. Serve with a small portion of basmati rice, or another accompaniment of your choice.
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