Pesto pan chicken

Method

1. Heat 1 tbsp of the oil in a large sauté pan, then soften the onion for 5 minutes. Increase the heat, add the bacon and pepper, then fry until the bacon is crisp. Remove to a bowl using a slotted spoon.
2. Add the remaining oil to the pan, then fry the chicken for 5 minutes until golden. Return the onion, bacon and pepper to the pan. Stir in the spinach and tomatoes, then cook for 3 minutes more until the spinach has wilted and the chicken is cooked.
3. Pour over the cream and stir through the pesto. Warm through. Check the seasoning, then drizzle with extra pesto and scatter over the fresh basil leaves. Serve with crushed new potatoes, if you like.