Sundried Tomato Pesto Chicken with Spinach and Feta Toss

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 1, 2017.

Be sure to cook until almost all liquid has evaporated. This will ensure the sauce is thick and creamy once pesto and sour cream has been added.

Ingredients

Bring a medium pot of salted water to the boil. Cook kumara in pot of boiling water for about 15 minutes, until very soft. Return to pot and mash with butter and milk, until smooth. Season to taste with salt and pepper.
While kumara cooks, pat chicken dry with paper towels, cut into 2-3 pieces and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for 1-2 minutes each side, until golden. Set aside in a bowl.
Add onion and garlic to same pan and cook a further 1-2 minutes, until fragrant. Add wine and simmer until liquid has reduced.
Return chicken and any resting juices to pan. Add stock and broccoli and bring to a simmer. Reduce heat to medium-high and simmer for about 4 minutes, until chicken has cooked through and liquid has almost completely evaporated. Remove from heat, fold through pesto and sour cream and season to taste with salt and pepper.
Add all spinach and feta toss ingredients in a medium bowl, along with a small drizzle of olive oil. Toss gently to combine and season to taste with salt and pepper.
To serve, spoon kumara mash onto plates, top with tomato pesto chicken and a handful of spinach and feta toss.