A quick but flavorful dish is on the table in under half an hour when you use pesto and cream cheese to make a sauce for chicken breasts. Cherry tomatoes add color, and a 5-cheese blend adds extra flavor.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm.

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  • Add next 4 ingredients to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.

  • Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.

Tips

* Made with quality cheeses crafted in the USA.

Healthy Living

Save 50 calories and 5 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Mozzarella Cheese.

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/04/2010
This is so good I have found the secret to a good flavor is to buy Itallian Pesto it makes all the difference. I like to cut the chicken into bite size pieces I have added broccoli to the chicken as well... yumm! For those who love shrimp this is to die for! If you use frozen shrimp remove tails and be sure to cook the water out don't over cook as the shrimp will get rubbery! Read More
(5)

Most helpful critical review

Rating: 1 stars
02/01/2010
This just wasn't good perhaps I didn't do something right but there isn't a whole lot of ways to mess it up. Perhaps it was the brand of pesto. The smell alone wasn't appetizing. I only took one bite and couldn't eat anymore. My husband who eats almost anything I make couldn't even finish his. It just wasn't a good combination. Read More
(1)
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/04/2010
This is so good I have found the secret to a good flavor is to buy Itallian Pesto it makes all the difference. I like to cut the chicken into bite size pieces I have added broccoli to the chicken as well... yumm! For those who love shrimp this is to die for! If you use frozen shrimp remove tails and be sure to cook the water out don't over cook as the shrimp will get rubbery! Read More
(5)
Rating: 5 stars
03/04/2010
This is so good I have found the secret to a good flavor is to buy Itallian Pesto it makes all the difference. I like to cut the chicken into bite size pieces I have added broccoli to the chicken as well... yumm! For those who love shrimp this is to die for! If you use frozen shrimp remove tails and be sure to cook the water out don't over cook as the shrimp will get rubbery! Read More
(5)
Rating: 5 stars
01/20/2010
I fell in love with Pesto after fixing this recipe! I did leave out the tomatoes because I do not like them hot. I do think the next time I fix this I will use the frozen chicken breasts that you buy in a bag because I think they are easier to pound a little flatter.....I think it would be even better then. The calorie count shown here is not the same as on another recipe site however. That one shows 410 per serving..... which makes more sense considering the fattening ingredients. P.S. You need to let the chicken stand at least 10 minutes in the covered skillet to let the cheese melt and soak in the sauce. Read More
(3)
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Rating: 5 stars
07/26/2014
Montreal seasoning instead of pesto. Also doubled the sauce. Read More
(3)
Rating: 5 stars
11/17/2010
So simple and so yummy! I used chicken tenderloins instead of breasts and doubled the sauce. I did leave out the tomatoes as we do not eat them. My hubby (who is extremely picky) enjoyed it as well. Read More
(1)
Rating: 5 stars
03/17/2014
We love this recipe! It is in our regular rotation. The kids call it green spaghetti & beg for it. We cut up the chicken in chunks. To thicken the sauce we use milk instead of water. Sometimes we add some karo syrup for sweetness but then add a tsp of vinegar to contrast. My husband is the one who doctors this recipe & does it by taste. We serve over angel hair pasta. Such a light refreshing taste compared to the rest of our recipes. Read More
(1)
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Rating: 1 stars
02/01/2010
This just wasn't good perhaps I didn't do something right but there isn't a whole lot of ways to mess it up. Perhaps it was the brand of pesto. The smell alone wasn't appetizing. I only took one bite and couldn't eat anymore. My husband who eats almost anything I make couldn't even finish his. It just wasn't a good combination. Read More
(1)
Rating: 5 stars
04/03/2019
Followed reviewers recommendations and doubled the sauce ingredients. Also added broccoli florets and used milk instead of water. Served with angel hair pasta. This quick simple dish received rave reviews from everyone in our house! Read More
Rating: 5 stars
01/28/2019
I added black olives and spinach. Delicious! Read More
Rating: 5 stars
11/15/2010
This was so very easy and absolutely amazing. My whole family loved it! Read More