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Chicken in Herb Pesto Sauce Recipe

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This recipe for Chicken in Herb Pesto Sauce, by , is from The Issa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Issa
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Pesto:
2 medium garlic cloves, chopped
1/2 cup fresh Italian parsley, chopped
1/2 cup fresh chives, chopped
1/2 cup fresh thyme
1/4 cup olive oil
2 tsp. lemon juice
1/2 tsp. salt

Chicken and Vegetables:
1 tbsp olive oil
6 boneless chicken breasts halves
2 cups reduced sodium chicken broth
1/2 cup diced carrots (1/4 inch)
1 cup fresh or frozen corn
1/2 cup fresh or frozen peas

Directions:
Directions:
1. In a blender combine all pesto ingredient.
2. Heat 1 tbsp. olive oil in a large skillet over medium high heat until hot. Add chicken. cook 3-4 minutes or until brown, turning once. Reduce heat to medium low. Cover and continue cooking 7-10 minutes or until juices run clear. Slice chicken diagonally into 1/2 inch strips.
3. Meanwhile bring broth to a boil in a medium saucepan over medium heat. Add carrots and cook 2 minutes. Add corn and peas; cook an additional 2 minutes or until vegetables are crisp and tender. Whisk pesto
4. To serve ladle generous 1/3 cup broth and vegetables into each plate or bowl. Top with sliced chicken.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
300 calories per serving

 

 

 

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