The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy chicken & red pesto bake
Creamy chicken & red pesto bake
Prep in 10
High protein
New
Low sat fat
Serving size
Ingredients
- 2 tsp cornflour
- 110g baby plum tomatoes
- 4 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 600g diced British Free Range chicken breast
- 80g baby spinach
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 3 garlic clove
- 1 leek
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 180g Tenderstem broccoli
- 1 tbsp dried Italian herbs (Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 4 large potatoes
Nutritional Information
Calories: 598
Protein: 46g
Carbs: 50g
Fat: 23g
Creamy chicken & red pesto bake
Creamy chicken & red pesto bake
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Dissolve the cornflour in a jug with 2 tbsp cold water. Add the stock cube and 200ml boiling water; mix to dissolve.
- Peel (optional) and cut the potato into 2cm cubes, place in a saucepan and cover with lightly salted boiling water. Simmer for 15 mins until softened, then drain. Season with sea salt and black pepper, add 2 tsp oil and mash.
- Heat a large frying pan with 2 tsp oil on a medium-high heat. Add the chicken and cook for 5 mins, until golden and almost cooked through. Meanwhile, thinly slice the leeks. Peel and finely chop or crush the garlic. Add the leek, garlic and Italian herbs to the chicken and cook together for a further 5 mins.
- Cut the tomatoes in half and roughly chop the spinach, add both to the frying pan, cook for 1 min then add the stock, yoghurt and red pesto, simmer for 2-4 mins, until the sauce thickens.
- Transfer the chicken mix to a large ovenproof dish, top with the mashed potato and rake with the back of a fork to make lines. Season the top with a pinch of salt and black pepper. Bake for 10 mins, until golden and bubbling.
- Meanwhile, place the tenderstem on a lined baking tray, drizzle with 2 tsp oil and season with a pinch of salt. Roast for 8 mins, until cooked through. Remove and coat the tenderstem with basil pesto. Serve the chicken bake between plates alongside the tenderstem.
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