Pesto Chicken Skillet recipe

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Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
3 pounds boneless skinless chicken breast, cut into bite-size pieces
salt and pepper to taste
1 (8 ounce) package fresh sliced portobello mushrooms
1 (12 ounce) jar roasted red peppers, drained and sliced
3 cups spinach
1 (7 ounce) container pesto
½ cup heavy cream

Nutrition Info

561.6 calories
carbohydrate: 8 g
cholesterol: 167.9 mg
fat: 33.8 g
fiber: 2.6 g
protein: 55.9 g
saturatedFat: 11.1 g
servingSize: -
sodium: 1198.4 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over medium heat and cook garlic, stirring constantly for 1 minute. Add chicken and cook until no longer pink in the center, about 15 minutes. Stir in portobello mushrooms and roasted red peppers. Continue cooking until mushrooms have softened, about 4 minutes. Add spinach and cook until it starts to wilt, 1 to 3 minutes.

  2. Mix pesto and cream together in a small bowl. Pour mixture over chicken and vegetables, stir to combine. Cook until sauce thickens, 5 more minutes.

Recipe Yield

6 servings

Recipe Note

I didn't start eating pesto until a few years ago and I'm always looking for recipes to add it to. You can't go wrong with chicken and pesto! Enjoy this easy recipe with some good Italian bread and a bottle of wine. Sprinkle with Parmesan cheese to serve.

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