Pesto Chicken with Ricotta and Prosciutto
A delicious mix that's nice and light
- Time
- 20 minutes
- Serves
- 4
- Calories
- 297
Ingredients
- 200g asparagus, halved
- 300g celery, chopped
- 1 onion, chopped
- 1 clove garlic, crushed
- 100g prosciutto, chopped
- 400g chicken breast, sliced
- 200g light ricotta cheese
- 1 cup basil leaves
- 1 cup of water
Method
- Over a medium-high heat in a non-stick pan cook the onion, garlic and celery until softened.
- Add the chicken and prosciutto and cook through then add the asparagus.
- Blend the ricotta and basil and stir enough water to make a thick sauce and stir into the dish.
- Heat through and serve.