| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Other |
| Preparation | Moderate |
| Calories | 670 |
| Fat | 52.4g |
| Saturates | 24.6g |
| Protein | 43.8g |
| Carbs | 8.3g |
| Sugars | 0.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a large pan, heat 2 tablespoons of olive oil over a medium-high heat.
Season the chicken with salt and black pepper. Place the chicken pieces in the pan and cook for approx. 6-7 minutes on each side, or until they are cooked through and have a golden-brown crust. Remove the chicken pieces from the pan and set aside.
Finely chop the fresh herbs.
Using the same pan in which the chicken was cooked, add in the sun-dried tomatoes and sauté for 2-3 minutes to release their flavour. Pour in the chicken stock, double cream, grated cheese, fresh herbs and chilli flakes. Stir the mixture and bring it to a gentle simmer.
Return the cooked chicken pieces to the pan and let them simmer in the creamy sauce for an additional 5-7 minutes to heat through and absorb the flavours. Taste the sauce and adjust the seasoning, if needed.
Scatter over fresh basil leaves and serve.
