eCook Meal
Red Pesto Polenta & Creamy Chicken
with a Cajun sauce, corn & pine nut salsa
Chase the winter blues away with one bite, Chef! A red pesto-infused bed of creamy polenta, made extra indulgent with Italian-style cheese, is crowned with a golden chicken breast, smothered in a homemade Cajun sauce. This lipsmacking liquid is dotted with all your favourites – sweet peppers, pops of corn & smoked paprika. Served with a gorgeous pine nut salsa made with lemon juice & parsley.
Serving guide
Choose your portion size.
TOAST & SALSA
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Add to a bowl with ½ of the parsley, ½ of the garlic (to taste), Lemon zest and a squeeze of the lemon juice (to taste), a generous drizzle of olive oil, and seasoning. Mix to combine and set aside in the fridge.
LET’S COOK SOME Chicken
Pat the Chicken dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker side and ending at the thinner point. Open the breast so that it resembles a butterfly and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side and remove from pan.
SENSATIONAL SAUCE
Return the pan to a medium heat with a drizzle of oil or knob of butter if necessary. Fry the sweet peppers and the Corn until golden, 3-4 minutes (shifting occasionally). Add the remaining garlic and fry until fragrant, 20-30 seconds. Add the cream and the Cajun stock, and simmer until slightly thickened, 2-3 minutes (stirring occasionally). In the final minute, add the Chicken, a squeeze of lemon juice (to taste), remaining parsley, a sweetener, and seasoning. Cover and set aside.
PERFECT Polenta
Bring a pot with 350ml [700ml]|#7DA0D7 of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, cheese, pesto, and seasoning. Loosen with a splash of warm water if it's too thick.
WINNER DINNER, CHEF!
Plate up a generous helping of the red pesto Polenta. Top with the chicken and creamy Cajun sauce. Scatter over the salsa and garnish with any remaining lemon zest (to taste), and lemon wedges. Enjoy, Chef!
TOAST & SALSA
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Add to a bowl with ½ of the parsley, ½ of the garlic (to taste), Lemon zest and a squeeze of the lemon juice (to taste), a generous drizzle of olive oil, and seasoning. Mix to combine and set aside in the fridge.
LET’S COOK SOME Chicken
Pat the Chicken dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker side and ending at the thinner point. Open the breast so that it resembles a butterfly and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side and remove from pan.
SENSATIONAL SAUCE
Return the pan to a medium heat with a drizzle of oil or knob of butter if necessary. Fry the sweet peppers and the Corn until golden, 3-4 minutes (shifting occasionally). Add the remaining garlic and fry until fragrant, 20-30 seconds. Add the cream and the Cajun stock, and simmer until slightly thickened, 2-3 minutes (stirring occasionally). In the final minute, add the Chicken, a squeeze of lemon juice (to taste), remaining parsley, a sweetener, and seasoning. Cover and set aside.
PERFECT Polenta
Bring a pot with 350ml [700ml]|#7DA0D7 of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, cheese, pesto, and seasoning. Loosen with a splash of warm water if it's too thick.
WINNER DINNER, CHEF!
Plate up a generous helping of the red pesto Polenta. Top with the chicken and creamy Cajun sauce. Scatter over the salsa and garnish with any remaining lemon zest (to taste), and lemon wedges. Enjoy, Chef!
TOAST & SALSA
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Add to a bowl with ½ of the parsley, ½ of the garlic (to taste), Lemon zest and a squeeze of the lemon juice (to taste), a generous drizzle of olive oil, and seasoning. Mix to combine and set aside in the fridge.
LET’S COOK SOME Chicken
Pat the Chicken dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker side and ending at the thinner point. Open the breast so that it resembles a butterfly and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side and remove from pan.
SENSATIONAL SAUCE
Return the pan to a medium heat with a drizzle of oil or knob of butter if necessary. Fry the sweet peppers and the Corn until golden, 4-5 minutes (shifting occasionally). Add the remaining garlic and fry until fragrant, 20-30 seconds. Add the cream and the Cajun stock, and simmer until slightly thickened, 3-4 minutes (stirring occasionally). In the final minute, add the Chicken, a squeeze of lemon juice (to taste), remaining parsley, a sweetener, and seasoning. Cover and set aside.
PERFECT Polenta
Bring a pot with 1L [1.4L]|#7DA0D7 of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, cheese, pesto, and seasoning. Loosen with a splash of warm water if it's too thick.
WINNER DINNER, CHEF!
Plate up a generous helping of the red pesto Polenta. Top with the chicken and creamy Cajun sauce. Scatter over the salsa and garnish with any remaining lemon zest (to taste), and lemon wedges. Enjoy, Chef!
TOAST & SALSA
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Add to a bowl with ½ of the parsley, ½ of the garlic (to taste), Lemon zest and a squeeze of the lemon juice (to taste), a generous drizzle of olive oil, and seasoning. Mix to combine and set aside in the fridge.
LET’S COOK SOME Chicken
Pat the Chicken dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker side and ending at the thinner point. Open the breast so that it resembles a butterfly and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side and remove from pan.
SENSATIONAL SAUCE
Return the pan to a medium heat with a drizzle of oil or knob of butter if necessary. Fry the sweet peppers and the Corn until golden, 4-5 minutes (shifting occasionally). Add the remaining garlic and fry until fragrant, 20-30 seconds. Add the cream and the Cajun stock, and simmer until slightly thickened, 3-4 minutes (stirring occasionally). In the final minute, add the Chicken, a squeeze of lemon juice (to taste), remaining parsley, a sweetener, and seasoning. Cover and set aside.
PERFECT Polenta
Bring a pot with 1L [1.4L]|#7DA0D7 of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, cheese, pesto, and seasoning. Loosen with a splash of warm water if it's too thick.
WINNER DINNER, CHEF!
Plate up a generous helping of the red pesto Polenta. Top with the chicken and creamy Cajun sauce. Scatter over the salsa and garnish with any remaining lemon zest (to taste), and lemon wedges. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R271.30
for 4 servings · R67.83 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Grated Italian-style Hard Cheese needs 80 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Fresh Cream needs 400 mlFresh Full Cream Milk 2 L 2 L at R40.99 · 20% of packR8.20
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Pine Nuts needs 40 gRaw Pine Nuts 100 g 100 g at R144.99 · 40% of packR58.00
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Polenta needs 300 mlPolenta 500 g R51.99 · whole pack (size can't be divided)R51.99
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
Not in the Woolies basket — source these elsewhere:
- Cajun Stock
- Pesto Princess Red Pepper Pesto
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Red Pesto Polenta & Creamy Chicken?
The preparation time for Red Pesto Polenta & Creamy Chicken with a Cajun sauce, corn & pine nut salsa is between 20 and 40 minutes.
What is the total time required to make Red Pesto Polenta & Creamy Chicken with a Cajun sauce, corn & pine nut salsa?
The total time required to make Red Pesto Polenta & Creamy Chicken with a Cajun sauce, corn & pine nut salsa is between 40 and 60 minutes.
How many servings does Red Pesto Polenta & Creamy Chicken provide?
4 servings
What are the main ingredients in Red Pesto Polenta & Creamy Chicken?
Cajun Stock, Corn, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon, Lemons, Pesto Princess Red Pepper Pesto, Pine Nuts, Piquanté Peppers, Polenta
What is the nutritional information of Red Pesto Polenta & Creamy Chicken?
Calories: 1145, Carbs: 104 grams, Fat: grams, Protein: 57 grams, Sugar: 18.9 grams, Salt: 1655 grams
How do I prepare Red Pesto Polenta & Creamy Chicken?
WINNER DINNER, CHEF!: Plate up a generous helping of the red pesto polenta. Top with the chicken and creamy Cajun sauce. Scatter over the salsa and garnish with any remaining lemon zest (to taste), and lemon wedges. Enjoy, Chef! PERFECT POLENTA: Bring a pot with 350ml [700ml]|#7DA0D7 of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, cheese, pesto, and seasoning. Loosen with a splash of warm water if it's too thick. SENSATIONAL SAUCE: Return the pan to a medium heat with a drizzle of oil or knob of butter if necessary. Fry the sweet peppers and the corn until golden, 3-4 minutes (shifting occasionally). Add the remaining garlic and fry until fragrant, 20-30 seconds. Add the cream and the Cajun stock, and simmer until slightly thickened, 2-3 minutes (stirring occasionally). In the final minute, add the chicken, a squeeze of lemon juice (to taste), remaining parsley, a sweetener, and seasoning. Cover and set aside. LET’S COOK SOME CHICKEN: Pat the chicken dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker side and ending at the thinner point. Open the breast so that it resembles a butterfly and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side and remove from pan. TOAST & SALSA: Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and roughly chop. Add to a bowl with ½ of the parsley, ½ of the garlic (to taste), lemon zest and a squeeze of the lemon juice (to taste), a generous drizzle of olive oil, and seasoning. Mix to combine and set aside in the fridge.
What should be prepared from my kitchen to make Red Pesto Polenta & Creamy Chicken?
Cajun Stock, Corn, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon, Lemons, Pesto Princess Red Pepper Pesto, Pine Nuts, Piquanté Peppers, Polenta
How many calories does Red Pesto Polenta & Creamy Chicken have?
1145 calories
How much fat content does Red Pesto Polenta & Creamy Chicken have?
grams