"Hunger is the best sauce in the world."--Cervantes

Creamy Pesto Chicken Recipe

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This recipe for Creamy Pesto Chicken, by , is from Bradfield 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!

Contributor:  
Contributor:  
Cynthia Stahly

Category:
Category:

Ingredients:  
Ingredients:  
FOR THE CHICKEN
1 pound boneless , skinless chicken breasts
salt and fresh ground pepper , to taste
2 tablespoons basil pesto
2 tablespoons extra virgin olive oil
2 cups cherry tomatoes , halved
FOR THE SAUCE
1 tablespoon all-purpose flour
2 garlic cloves , minced
1/2 tablespoon basil pesto
1 cup fat free evaporated milk
salt and fresh ground pepper , to taste
freshly shaved parmesan , for garnish, optional
fresh basil ribbons , for garnish, optional

Directions:
Directions:
Season chicken with salt and pepper, and rub chicken with the basil pesto.
Heat olive oil in a large nonstick skillet.
Add chicken to the skillet and cook for 5 minutes on each side, or until thoroughly cooked.
In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside.
Remove chicken from skillet.
Return skillet to heat and stir in the tomatoes. If pan is dry, add a little more olive oil.
Cook the tomatoes over medium-high heat for about 1 minute, or until just beginning to soften
Add the prepared sauce to the skillet and bring to a boil.
Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.
Remove from heat.
Garnish with cheese and basil ribbons.
Serve with pasta, rice, and/or salad.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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