Step 1

Heat 1 tablespoon of the oil in a large non-stick frypan over high heat, cook chicken for 5-6 minutes until golden and cooked through. Remove and set aside.

Step 2

Add the remaining oil to pan with the capsicum and mushrooms, and cook, stirring, for 1-2 minutes. Add the spinach and tomato, and cook until the spinach just wilts. Combine cream and pesto in a small bowl, then add to pan and cook until just heated through. Sprinkle with basil and serve with rice.