- 3 garlic cloves, minced
- 3-4 chicken breasts, boneless, skinless
- 1/2 tsp Italian seasoning
- 1/2 red onion
- 1/2 c. sun-dried tomatoes, drained of most oil, chopped (keep the drained oil for cooking)
- 1/4 tsp red pepper flakes
- 3 bell peppers (1 red, 1/2 yellow, and 1/2 green)
- 1/2 c. heavy whipping cream
- 1/2 c. basil pesto
- 1/2 c. chicken stock
- Parmesan, for garnish
- Salt and fresh cracked pepper
- Chopped fresh basil, for garnish
Step 1: For the pesto chicken, drizzle 1 tbsp of the drained tomato oil in a large nonstick skillet and add the Italian seasoning and crushed chili pepper. Once the oil is hot, add the chicken breasts and sear for about 4 to 5 minutes per side over medium heat until cooked through. Decrease the heat if the chicken begins to brown too much. Set the cooked chicken aside when done.
Step 2: In a mixing cup or bowl, whisk the sauce ingredients (basil pesto, cream, and chicken stock) until well blended and set aside.
Step 3: Add the onion to the same skillet along with the garlic and sun-dried tomato. Add a little more oil from the sun-dried tomato jar if the skillet is dry. Cook for about a minute over medium-high heat until aromatic. Next, add the bell peppers and cook further until slightly cooked but still crisp.
Step 4: To the skillet, add the prepared pesto sauce. Bring everything to a simmer. In the meantime, slice the chicken breasts into strips. Add the chicken strips back to the skillet and continue to cook for another 2 to 3 minutes or until heated through.
Step 5: Serve the creamy garlic pesto chicken immediately, garnished with Parmesan and basil. Enjoy over pasta, rice, zucchini noodles, or bulgur.