Creamy Pesto Chicken
Quick Creamy Pesto Chicken prepared with chicken strips cooked in a creamy pesto sauce with sun-dried tomatoes and peppers.
Servings: 4
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into strips
- ½ teaspoon Italian seasoning
- salt and freshly ground black pepper, to taste
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 2 small bell peppers, cut into long thin strips (any color)
- ½ cup heavy cream
- ½ cup low sodium chicken broth
- 3 tablespoons basil pesto
- chopped fresh basil, for garnish
- grated parmesan, for garnish
Instructions
- Heat 1 tablespoon olive oil in a large 12-inch nonstick skillet.
- Season the chicken strips with Italian seasoning, salt, and pepper, and add them to the skillet; cook over medium heat for 7 to 8 minutes or until cooked through. Remove chicken from the skillet and set aside.
- Combine heavy cream, chicken broth, and pesto in a mixing bowl; whisk until well combined and set aside.
- Return the skillet to the heat and add the remaining olive oil; stir in the onions and cook for 2 minutes. Stir in garlic and sun-dried tomatoes; cook over medium-high heat for 30 seconds or until fragrant.
- Add bell peppers and continue cooking for 4 minutes, or until fork tender.
- Add the prepared pesto sauce to the skillet and bring to a simmer.
- Return the chicken to the skillet and cook for 2 minutes or until heated through and the sauce is a little thickened. Taste for salt and pepper; adjust to taste.
- Garnish with parmesan and basil, serve.
Nutrition
Calories: 405kcal | Carbohydrates: 12g | Protein: 28g | Fat: 27g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 298mg | Potassium: 860mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2743IU | Vitamin C: 94mg | Calcium: 69mg | Iron: 1mg
