Chef John Folse's Pesto Pan Chicken - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Pesto Pan Chicken

Posted:

Prep Time: 45 Minutes

Yields: 4–6 Servings

Comment:

This simple and delicious recipe is easy enough to prepare any day of the week. You can serve this pesto chicken with your favorite pasta or even rice.

Ingredients:

4 boneless, skinless chicken breasts, cut into (1-inch) pieces

2 tbsps basil pesto

2 tbsps olive oil

4 slices thick-cut bacon, diced

1 large onion, peeled and thinly sliced

¼ cup diced green bell pepper

¼ cup diced red bell pepper

¼ cup diced yellow bell pepper

6 cloves garlic, peeled and thinly sliced

1 cup cherry tomatoes, halved

⅓ cup heavy whipping cream

1 cup baby spinach leaves

salt and black pepper to taste

granulated garlic to taste

12 fresh basil leaves for garnish

Method:

In a large saucepan, heat olive oil over medium-high heat. Add diced bacon and sauté 3–5 minutes. Add sliced onion, bell peppers and sliced garlic then sauté an additional 3–5 minutes, stirring often. Add chicken and sauté 15 minutes or until chicken is cooked through, stirring occasionally. Stir in cherry tomatoes and cook approximately 2 minutes. Pour heavy whipping cream over chicken then stir in pesto, mixing thoroughly. Add spinach and warm through. Season to taste using salt, black pepper and granulated garlic. Serve over hot cooked penne or rigatoni pasta. Garnish with fresh basil leaves on top.

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