For this sauce we fry loads of garlic, add lemon juice and zest for freshness and black pepper, we then add cream, a wonderful pesto and fresh basil paste, stir it all together then add lots of Italian hard cheese!

• Can be cooked from frozen in the microwave, or cooked on the hob from defrost.
• Perfect for a speedy family supper (it'll easily stretch to four, stirred through pasta).

Try our Chicken Pesto Bake Recipe

Try it with:

Simple supper

• Tossed over cooked pappardelle pasta, with a good grate of parmesan and a hand full of rocket.

Something fancy

• Try baking our pesto sauce with sustainable sourced salmon fillets, cherry tomatoes and a hand full of tenderstem broccoli.

Mixing it up

• Toss the sauce through some roasted veg, add some toasted pine nuts and serve with a nice pan fried chicken breast.

Serves 4

A quick and easy midweek meal that’s perfect for kids and adults.

All you need is:

- 1x pot of Pesto, Broccoli and Spinach Sauce

- 4x skinless chicken breasts

- A ball of mozzarella

- A handful of cherry tomatoes

- 1x small head of broccoli

- A handful of fresh basil leaves

Method:

1. Whilst you’re pre-heating the oven to 200C/180C/Gas 6, heat an oven proof pan on the hob with a splash of oil and gently brown both sides of the chicken breasts.

2. Cook the sauce as per pack instructions, give it a stir then add it to a shallow roasting tray and place the browned chicken breasts on top.

3. Scatter over a handful of cherry tomatoes and some broccoli florets.

4. Tear the mozzarella and throw over the chicken.

5. Cook in the oven for 20 minutes.

6. Serve with some new potatoes or roasted new potatoes and either a salad or green veg.