One Skillet Creamy Pesto Chicken

Summertime calls for bright veggies, easy clean up dinners, and PESTO! (Oh, and paper plates).

For the Creamy Pesto Sauce

Ingredients:

• 1/2 cup pesto (if you want to make your own click here)

• 1/2 cup heavy cream

• 1/2 cup chicken stock

Directions:

• Add all the ingredients to a measuring cup, whisk to thoroughly combine. Set aside until needed.

For the Chicken

Ingredients:

• 1-2 T olive oil

• 4-6 chicken breasts, boneless and skinless

• 1/4 to 1/2 t red pepper flakes (depending on heat preference)

• 3/4 t Italian seasoning

• 1 T butter

• 1/2 sweet onion, diced

• 4-5 garlic cloves, minced

• 3 bell peppers, seeded and sliced

• 1 pint cherry tomatoes, halved

• Salt & pepper to taste

• Fresh basil and parmesan to garnish

Directions:

• In a large skillet, over medium high heat, add the olive oil, red pepper flakes, and Italian seasoning. Meanwhile, season the breasts with salt and pepper. Add chicken to the skillet and cook 4-5 minutes per side (longer if thicker cuts) until cooked through. When cooked, remove from skillet and set aside.

• To the skillet, add butter, onion, garlic, and bell peppers. Toss and sauté until fragrant, about 1 minute. Add the cherry tomatoes (and a bit more olive oil if skillet is dry). Gently toss and cook an additional minute.

• Lower the heat to medium. Add the prepared creamy basil sauce to skillet and bring to a simmer. While the sauce is heating, slice the chicken breast into strips or bite size pieces and return to skillet with the juices that accumulated while the meat was resting. Cook an additional 2-3 minutes until everything is heated through. Taste and adjust seasonings.

• Garnish with fresh basil and parmesan. Serve with crusty bread or over pasta. Enjoy!