Description
A delightful dish combining rich pesto flavors with tender chicken, roasted tomatoes, and fresh spinach, perfect for any meal.
Ingredients
Scale
- 2 tbsp olive oil (extra virgin)
- 5 or 6 thinly sliced chicken breasts
- 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, to taste
- Pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- 1/2 tsp red pepper flakes (optional)
Instructions
- Prepare the chicken by slicing it thinly. Set aside until ready to use.
- Prepare garlic, shallot, tomatoes, and spinach. Set aside until ready.
- Season the chicken with salt, pepper, garlic powder, and onion powder.
- In a large frying pan, heat 1 tbsp of olive oil over medium/high heat.
- Fry the chicken for 1-2 minutes on each side until browned. Remove from the pan.
- Add remaining olive oil, garlic, shallot, tomatoes, and red pepper flakes to the pan. Cook until the tomatoes brown, about 5 minutes.
- Add spinach, pesto, heavy cream, and chicken stock; stir to combine.
- Let the sauce simmer for 2 minutes, then return the chicken to the pan.
- Spoon sauce over chicken while it simmers, about 2-3 minutes until fully cooked.
- Serve with sauce over rice or pasta.
Notes
Serve with a side salad or crusty bread. Can be topped with grated Parmesan cheese for extra richness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pesto, chicken, creamy sauce, easy dinner, one pan meal