Creamy Pesto Chicken
Meditarennean flavors all packed in one skillet but without the carbs (13g carbs in total). Creamy, flavorful but also high in protein and gluten free.
Servings: 4 plates
Ingredients
- 2 tbsp olive oil divided
- 1 lb chicken breasts skinless and boneless, cut into strips
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- Salt to taste
- Black pepper to taste
- 1/2 large white onion finely chopped
- 4 cloves garlic minced
- ½ cup sun-dried tomatoes drained and chopped
- 2 bell peppers cut into thin strips
- ½ cup heavy cream
- ½ cup chicken broth low-sodium
- 3 tbsp pesto
For Garnish
- Fresh basil chopped
- Parmesan grated
Instructions
- Place a skillet over medium-high heat. Add 1 tbsp of olive oil to it.
- Season chicken with Italian seasoning, paprika, garlic powder, salt and black pepper.
- Add the chicken into the skillet and cook for 7-8 minutes until the chicken has cooked through. Remove the chicken and set it aside.
- Add the rest of the olive oil, then chopped onion and cook for 2 minutes until translucent. Then, add in the garlic and sun-dried tomatoes. Cook for 2 minutes or so.
- Add in bell peppers and continue cooking for 4-5 minutes until tender.
- While the bells are being cooked, combine heavy cream, chicken broth, and pesto in a small bowl. Mix well.
- Pour the mixture into the skillet and bring to a simmer. It will take about 3-4 minutes.
- Now, return the chicken back into the skillet and cook for 2-3 minutes until the chicken has heated up and the sauce has thickened.
- Season with salt and black pepper. Garnish with basil and parmesan before serving.
Nutrition
Serving: 1 plate (11 oz) | Calories: 425kcal | Carbohydrates: 15g | Protein: 31g | Fat: 28g | Saturated Fat: 9.8g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 117mg | Sodium: 348mg | Potassium: 942.6mg | Fiber: 2.8g | Sugar: 4.3g | Calcium: 122mg | Iron: 2.1mg