15-Minute Creamy Red Pepper Chicken with Parmesan Roasties

Ready in 15 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (4 Nights For 4) on Sunday, June 30, 2024.

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Protein packed and 650 cals or less, our Active meals are designed to fuel your busy lifestyle. This super quick recipe might come together in 15 minutes, but we made no compromises on flavour! Tender free-range chicken with mouthwatering creamy red pepper pesto sauce and Parmesan roasties come together for the ultimate wholesome meal.

Ingredients

Chicken

200g mushrooms, grated
1 tsp oil
600g diced free range chicken breast
400g red pepper & tomato sauce
125g sour cream

Roasties

1 tsp oil
600g preroasted potatoes
50g grated Parmesan

Greens

1 broccoli, cut into florets & stalk diced

Steps

Bring a pot of lightly salted water to the boil.
Grate mushrooms. Heat oil in a frypan on medium-high heat. Pat chicken dry and add to pan along with mushrooms. Cook for 4-5 minutes, stirring occasionally, until chicken is sealed but not cooked through. Add red pepper & tomato sauce, bring to a simmer, turn heat down to medium and cook for a further 3-4 minutes, until chicken is cooked through. Stir through sour cream and season to taste with salt.
Heat oil in a second frypan on high heat. Cook potatoes for 5-6 minutes, turning occasionally, until hot through. Alternatively, remove seal from potatoes and heat in microwave for about 5 minutes, until hot through. Sprinkle over Parmesan.
Cut broccoli into florets and dice stalk. Cook broccoli in pot of boiling salted water for 3 minutes, until bright green and tender. Drain, return to pot and season to taste with salt and pepper.
Top roasties with chicken and broccoli.

Nutritional Information

Energy	2338 kj 559 kcal
Protein	48.4g
Carbohydrate	35.4g
Fat	22.7g