Creamy Pesto Chicken

4 Servings

4 medium skinless chicken breasts
2 medium onions peeled and thinly sliced
2 large cloves of garlic peeled and crushed
400 ml chicken stock 1 chicken stock cube made up with 400ml / 2 cups of boiling water
4 tbsp ready-made green pesto
100 g fine green beans trimmed and halved
50 g sun-dried tomatoes drained and roughly chopped
180 g reduced fat cream cheese
salt and black pepper to taste
low calorie cooking spray

Spray a large frying pan with low calorie cooking spray and place over a medium heat. Add the onion and garlic and fry gently for 5 minutes until softened a little.
Add the chicken breasts and cook for 2-3 minutes on each side to lightly brown.
Add the chicken stock and simmer over a medium heat for 10 minutes. Turn the chicken over and partially cover with a lid. Simmer for a further 10 minutes, or until the chicken is cooked and shows no sign of pinkness and the juices run clear.
Stir in the green pesto, green beans and sun-dried tomatoes and simmer, uncovered, for 4-5 minutes or until the beans are tender but not soft.
Remove from the heat and stir in the reduced fat cream cheese until completely blended. If the sauce is too thin, keep simmering gently to reduce to your liking. If the sauce is too thick, add a little water and stir in.
Taste the sauce and season with salt and black pepper if needed.
Serve sprinkled with a few torn basil leaves and with an accompaniment of your choice.

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