Ingredients: |
Ingredients: 3-4 chicken breasts, boneless, skinless
1/4 tsp. red pepper flakes
1/2 tsp. Italian seasoning
1/2 red onion
3 garlic cloves, minced
1/2 cup sun-dried tomatoes, drained of most oil, chopped
3 bell peppers (1 red, 1/2 yellow, and 1/2 green)
1/2 cup basil pesto
1/2 cup cream
1/2 cup chicken stock
Salt and fresh cracked pepper
Chopped fresh basil, for garnish
Parmesan, for garnish
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Directions: |
Directions:To make the pesto chicken: Heat 1 tablespoon of the drained tomato oil with Italian seasoning and crushed chili pepper in a large nonstick skillet. Add chicken breasts to the skillet and cook on medium heat for 4-5 minutes on each side, until cooked. If the chicken starts to brown too much, lower the heat. Remove chicken from the skillet, and set aside. Prepare the sauce by combining basil pesto, cream, and chicken stock in a mixing cup or bowl; whisk until thoroughly combined and set aside. Return the skillet to heat and stir in onion, garlic, and sun-dried tomato. If the skillet is dry, add a little more oil from the sun-dried tomato jar. Cook over medium-high heat for about 1 minute, or until just fragrant. Add bell peppers and continue cooking until slightly cooked but still crisp. Add the prepared pesto sauce to the skillet and bring to a simmer. Slice chicken breasts into strips and return to the skillet and cook for 2 to 3 minutes, until heated through. Garnish with parmesan and basil, serve the creamy pesto chicken immediately on top of pasta, rice, or zucchini noodles. |
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