Creamy Sundried Tomato Pesto Chicken By Zola Nene

1. Season chicken with salt and pepper.

2. Heat olive oil in a pan, then add chicken and cook until browned on both sides. Remove chicken from the pan and set aside.

3. To the same pan, add more oil if necessary, add the onions and garlic and sauté over medium heat until onions have softened.

4. Stir in the tomato pesto, honey and coconut milk, then bring to a simmer.

5. Return the chicken to the pan, cover and simmer for 20 minutes until chicken is cooked through and the sauce is slightly reduced.

6. While the chicken is cooking, pour boiling water over the mangetout and leave to stand for 2 minutes before draining and rinsing in cold water.

7. Stir in the sugar snaps, season to taste then simmer for another minute. Serve with steamed rice to soak up the sauce.