What we’re eating ….

Cook chicken thighs or breast fillets in pan until cooked through. Remove and fry 2 teaspoons crushed garlic until fragrant. Add 1/2 cup dry white wine and cook until most is evaporated. Add 1/4 cup sun-dried tomato pesto and 300mL/10oz thickened cream. Bring to the boil. Serve with cooked pasta.