Creamy Pesto ChickenIngredients:
For the chicken:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepperFor the pesto sauce:
2 cups fresh basil leaves, packed 1/2 cup pine nuts 1/2 cup grated Parmesan cheese 1/2 cup olive oil 1 tablespoon minced garlic Salt and black pepper to tasteFor the cream sauce:
1 cup heavy cream 1/4 cup shredded Parmesan cheese 1/4 cup grated Mozzarella cheese 1/4 cup chicken broth 2 tablespoons all-purpose flourInstructions:
1.
Cook the chicken:
Season the chicken with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken and cook until golden brown on all sides.
Remove from the skillet and set aside.
2.
Make the pesto sauce:
In a food processor or blender, combine the basil leaves, pine nuts, Parmesan cheese, olive oil, garlic, salt, and black pepper.
Pulse until smooth.
3.
Make the cream sauce:
In a medium saucepan, whisk together the heavy cream, Parmesan cheese, Mozzarella cheese, chicken broth, and flour.
Bring to a simmer over medium heat, whisking constantly.
Cook until thickened and bubbly, about 5 minutes.
4.
Combine the components:
Add the cooked chicken and pesto sauce to the cream sauce.
Stir to combine and cook until the chicken is heated through, about 2 minutes.
5.
Serve:
Serve the creamy pesto chicken over your favorite pasta, rice, or vegetables.
Garnish with additional Parmesan cheese or fresh basil leaves, if desired.
Tips:
For a richer flavor, use sundried tomatoes or roasted red peppers in the pesto sauce.
Add a pinch of red pepper flakes to the pesto sauce for a bit of heat.
Serve the creamy pesto chicken with a side of crusty bread to soak up all the delicious sauce.

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