30min Keto Creamy Pesto Chicken a Thermomix recipe
This deliciously creamy pesto chicken has a lovely lemon tang and fresh basil flavour. Best of all, it’s on the table in just 30 minutes.
There is something so comforting about eating a big bowl of creamy chicken. Ordinarily, cream dishes are made with cream and tend to be very calorific. Similarly, pesto is usually made with a significant amount of oil. If I had just combined the two dishes we would have had a calorie explosion!
Whilst this isn’t a low-calorie dish I’ve trimmed it of excessive calories making it a meal you can happily serve regularly.
Creamy Pesto Chicken – 1 Dish 3 Serving Suggestions
For the Kids
I served my creamy pesto chicken with macaroni for the kids and it was a big hit. Any pasta would work well with the recipe. Best of all the pasta on the stove takes about 20 minutes to cook, so if you put it on at the start of making the dish everything will be ready to eat inside of 30 minutes.
For The Hubby
My hubby needs his carbohydrates and extra calories so I made him a jacket potato. Simply turn the oven on to 220 degrees Celsius and microwave a large potato (skin on) for 7 minutes. Place the potato on the oven racks and continue to cook until the creamy pesto chicken is ready. Place the potato in a bowl and cut in quarters. Pour the chicken over the top and serve with grated Parmesan cheese.
Calorie, Keto LCHF Conscious
I like to serve my creamy pesto chicken on a large dinner plate with a rocket and baby tomato salad. Most of my salad greens come from the garden so they’re incredibly fresh.
I’m going to start a new tag for weeknight wonders. These will be family friendly recipes that take less than 30 minutes to get on the table. All the recipes on that tag will use minimal ingredients and pantry staples. You won’t get any difficult to find ingredients or techniques.
I would appreciate any recipes suggestions. At the moment I’m developing a super tasty Chicken Cacciatore recipe!
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This deliciously creamy pesto chicken has a lovely lemon tang and fresh basil flavour. Best of all it's on the table in just 30 minutes.
- 50 g Parmesan cheese cut in quarters
- 10 g garlic
- 30 g basil weight after stems removed
- 50 g pinenuts, pepita and sunflower seed mix alternatively you could just use pinenuts
- 25 g oil
- 1 TBS lemon juice
- 650 g chicken thigh fillets cut into 2 cm thick strips
- 10 g garlic
- 6 peppercorns
- 1 TBS oil
- 1 tsp thermomix stock paste or massal vege stock cube
- 1/4 tsp salt
- 220 g Philadelphia light cream cheese
- 120 g pesto paste all the paste that was made in step one
- 90 g water
Place parmesan in TM Bowl. Grate 3 sec/Speed 9. Reserve in a small bowl for serving.
Without cleaning the TM Bowl - Place garlic in TM. Grate 3 sec/Speed 9.
Add basil, seeds, oil, lemon and salt to the garlic. Chop 5 sec/Speed 9.
Scrape down the bowl. Chop 5 sec/Speed 4. Reserve in a small bowl.
Without cleaning the TM Bowl. Add the garlic and peppercorns to TM Bowl. Chop 3 sec/Speed 9.
Add the chicken strips, oil, stock paste and salt. Cook 15 minutes/Varoma/Soft Spoon (Reverse Mode) Place TM Spatula in the MC hole instead of MC. (This helps agitate the chicken without you needing to be there.
Add the reserved pesto, cream cheese and water (for a thinner sauce). Cook 5min/Varoma/Soft Spoon (Reverse Mode) TM Spatula In.
Serve immediately with the grated Parmesan cheese.
NOTE: The pesto chicken should be served as soon as it's ready as the sauce will thicken slightly as it cools. If you do find the sauce thick, add 50mls of water and heat 3min/Varoma/Soft Spoon (Reverse).
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