Creamy pesto chicken

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Ingredients (serves 2):
For the chicken:
2 chicken breasts
1 tsp olive oil
1 tsp smoked paprika
1 tsp oregano
1 tsp salt
1 tsp pepper
For the sauce:
1 small onion, diced
2 garlic cloves, diced
200g plum tomatoes
2 tbsp low fat green pesto
100ml chicken stock
100ml low fat cream
Pinch of salt and pepper, to taste
Served with:
Rice
Pan fried tenderstem broccoli
Grated Parmesan

Firstly, season your chicken and airfry for 20-25 minutes (depending on the size of the chicken) at 200 degrees C.

Whilst the chickens cooking, fry off your onion, garlic and tomatoes in a pan. Once softened, add the pesto, chicken stock, cream, and season to taste. Leave to simmer until the chicken has cooked through.

In the meantime prepare your rice and broccoli. Slice the chicken then pour the sauce over the chicken. Grate some Parmesan and enjoy!
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