Ingredient::
1kg chat or baby new potatoes, halved
spray oil for cooking
1 (150g) onion, sliced thinly
2 cloves garlic, crushed
2 cups (320g) shredded, cooked chicken skin removed
375ml CARNATION Light & Creamy Cooking Milk
2 tsp cornflour
1/4 cup (65g) basil pesto
1/2 cup (75g) sundried tomatoes, chopped coarsely
2 cups (40g) rocket leaves
1/4 cup (40g) toasted pine nuts
How to make
1. Boil, steam or microwave potatoes until tender, set aside to cool.
2. Heat a large frying pan, spray with oil. Add onion and garlic, cook over low heat for 5 minutes, or until softened. Add chicken, cook for 2 minutes or until heated through.
3. In a medium jug, whisk CARNATION Light & Creamy Cooking Milk and cornflour until smooth, whisk in pesto. Add mixture to frying pan; bring to boil; reduce heat and simmer 2 minutes or until sauce has thickened slightly. Transfer to a large serving bowl; toss through potatoes, tomatoes and rocket.
Season to taste. Serve topped with pine nuts.
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