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Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

562 calories; protein 55.9g; carbohydrates 8g; fat 33.8g; cholesterol 167.9mg; sodium 1198.4mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/19/2020
Pretty tasty, and simple to make. I used milk instead of the heavy cream. I'd make this again. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/23/2020
Made it without mushrooms because I didn t have any turned out pretty good will make again!! Read More
Rating: 4 stars
04/19/2020
Pretty tasty, and simple to make. I used milk instead of the heavy cream. I'd make this again. Read More