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Nutrition: Per serving

  • kcal633
  • fat25g
  • saturates10g
  • carbs50g
  • sugars27g
  • fibre8g
  • protein47g
  • salt1.1g

Method

  • step 1

    Shred the chicken breasts using forks. Mix with the cream cheese and pesto. Split the baked sweet potatoes, then fill with the chicken mixture and top with the pine nuts and basil leaves.

Recipe from Good Food magazine, September 2018

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A star rating of 5 out of 5.3 ratings
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