Description
A quick and delightful dish featuring creamy pesto chicken paired with roasted tomatoes and spinach.
Ingredients
- 2 tbsp olive oil (extra virgin)
- 5 or 6 thinly sliced chicken breasts (butterflied, sliced in half, or into tenders)
- 3 garlic cloves (minced)
- 1 shallot (finely chopped)
- 2 cups cherry tomatoes (chopped in half)
- 3 cups spinach (roughly chopped, stems removed)
- 1/4 cup pesto (homemade or store-bought)
- 1/2 cup heavy cream
- 1/3 cup chicken stock (lightly salted)
- Salt, pepper, garlic powder, onion powder to taste
- 1/2 tsp red pepper flakes (optional)
Instructions
- Prepare the chicken into thinly sliced pieces and set aside.
- Prepare garlic, shallot, tomatoes, and spinach; set aside.
- Season chicken with salt, pepper, garlic powder, and onion powder on both sides.
- In a large frying pan, heat 1 tbsp of olive oil on medium/high heat.
- Fry the chicken breasts on each side for 1-2 minutes until they begin to brown; remove from pan and set aside.
- Add second tbsp of olive oil, garlic, shallot, tomatoes, and red pepper flakes to the pan; cook for about 5 minutes, until the tomatoes begin to brown and juices are released.
- Add spinach, pesto, heavy cream, and chicken stock; stir and taste for seasoning.
- Let sauce simmer for 2 minutes before returning chicken to the pan.
- Continue to simmer, basting the chicken with sauce until fully cooked (2-3 minutes) and sauce has thickened slightly.
- Serve chicken with sauce over rice or pasta.
Notes
Best served over cooked rice or pasta. Garnish with fresh basil or grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian