"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Stir-Fry Chicken with Pesto Recipe

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This recipe for Stir-Fry Chicken with Pesto, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Saturday, September 9, 2006

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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