CHICKEN, ROAST VEG & PESTO PHYLLO TART

A delicious mix of chicken breast, roasted peppers, butternut, courgettes & mushrooms in a creamy red pepper & sun-dried tomato pesto sauce, topped with golden phyllo pastry.

Oven Heating Instructions: Defrost tart & pre-heat the oven to 180°C. Remove the lid & bake for about 30-35 minutes or until phyllo pastry is golden on top.
Microwave heating not recommended.

Serving suggestion: Serve with a salad.

Ingredients: Free-Range Chicken breast, butternut, courgettes, peppers, onion, mushrooms, water, chicken stock, cream, roast pepper & sun-dried tomato pesto (Parmesan, cashew nuts, garlic, lemon juice), vegetable oil, olive oil, butter, herbs, seasoning, phyllo pastry, wheat flour, corn flour.

Allergens: Wheat (gluten), Dairy, Nuts (contains cashew nuts)

Dietary Info: Egg Free