Creamy Pesto Chicken Paradise with Sun-Kissed Tomatoes and Emerald Spinach

Bynews dail

Feb 25, 2025

Creamy Pesto Chicken with Sun-Dried Tomatoes and SpinachIngredients:
1 pound boneless, skinless chicken breasts 1 tablespoon olive oil 1/2 cup sun-dried tomatoes, chopped 1/2 cup fresh spinach leaves 1/2 cup pesto sauce 1/2 cup heavy cream 1/4 cup grated Parmesan cheese Salt and pepper to tasteInstructions:
1.
Season the chicken breasts with salt and pepper.
2.
Heat the olive oil in a large skillet over medium heat.
3.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through.
Remove from the skillet and allow to cool slightly.
4.
Add the sun-dried tomatoes and spinach to the skillet and cook for 1-2 minutes, or until the spinach has wilted.
5.
Add the pesto sauce and heavy cream to the skillet and bring to a simmer.
6.
Return the chicken breasts to the skillet and coat in the creamy pesto sauce.
7.
Simmer for 5-10 minutes, or until the sauce has thickened.
8.
Stir in the Parmesan cheese and continue cooking for another 2 minutes.
9.
Serve over your favorite pasta or rice.
Tips:
For a vegetarian option, replace the chicken with firm tofu.
Add additional vegetables, such as mushrooms, bell peppers, or zucchini.
Top with fresh basil or Parmesan cheese for extra flavor.
Serve with crusty bread for dipping in the creamy sauce.

Creamy Pesto Chicken Paradise with Sun-Kissed Tomatoes and Emerald Spinach

Bynews dail

By news dail

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