@nikittalouise1: I don’t make meals like this enough but you cannot beat a creamy chicken with some super crispy potatoes. This creamy tomato chicken with crispy pesto potatoes is one you absolutely need to get on your meal plans for next week, trust me!! To make this for two people you will need: 350g chicken cut in to mini fillets 1 shallot or 1/2 onion diced 8 cherry tomatoes halved 3 garlic cloves minced 3 tbsp cornflour 3 tsp italian seasoning 1 tsp smoked paprika 2 tsp sundried tomato paste 1 @knorruk chicken stock pot 150ml single cream 40g parmesan Olive oil Handful fresh basil chopped Combine the cornflour & italian seasoning then coat all of the chicken with it. Fry off in a pan with some olive oil on a medium heat for around 10 mins until cooked through & golden. Remove the chicken from the pan then add the onion & tomatoes. Fry off for 5 mins then add in the garlic, stock pot and 100ml water. Leave to simmer for 5-10 mins until it starts to simmer. Add in the cream and parmesan, stir until combined and leave to simmer for 5 mins. Add the chicken back to the pan to warm back through for a further 5 mins. To make the potatoes par boil some baby potatoes for around 10 mins. Remove from the pan then place on some foil in the airfryer. Crush down with a masher then spray with some oil & cook at 200 for 5 mins. Brush 1tbsp of pesto across the top of the potatoes and cook for another 5 mins. Serve immediately with some veg topping with a bit more basil & parmesan
