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Stir-Fry Chicken with Pesto Recipe

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This recipe for Stir-Fry Chicken with Pesto is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. olive oil
4 small skinless chicken breast fillets (about 6 oz. each), thinly sliced
Salt and freshly ground black pepper
1 red bell pepper, cut into thin strips
8 oz. crimini mushrooms, sliced (optional)
7 oz. baby spinach leaves
1 pint cherry tomatoes, halved
3/4 cup light cream
2 tbsp. good-quality pesto
Small basil leaves, to garnish
Cooked rice, to serve (or pasta)
Directions:
Directions:
Heat 1 tbsp. olive oil in large non-stick skillet over high heat. Sprinkle chicken with salt and pepper. Cook chicken for 5-6 minutes until golden and cooked through. Remove and set aside.

Add the remaining oil to the skillet with the bell pepper and mushrooms, and cook, stirring, for 1-2 minutes. Add the spinach and tomato. Season pan with salt and black pepper, and cook until the spinach just wilts. Combine cream and pesto in a small bowl, then add to skillet with the chicken. Stir until heated through. Sprinkle with basil and serve with rice or pasta.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Delicious and easy!

 

 

 

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