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A healthy, flavorful, moist chicken dish made with spinach pesto, tomatoes, artichokes and topped with Parmesan cheese.
For the pesto:
In a food processor add spinach, garlic and chicken broth. Process until minced into small bits. You are not looking for creamy so don’t process it too long. Set aside until ready to use.
Sprinkle chicken with salt and pepper
In a large skillet over medium high heat, sear the chicken on both sides. It should be nicely browned but you don’t want to cook it all the way through. Set chicken aside.
In the same skillet add olive oil and onion, saute over medium heat until lightly softened. This will take about 3 minutes. Be sure stir to pick up the chicken bits left in the pan.
In the same skillet with the onion, add chicken broth, chicken, tomatoes, artichokes and spinach pesto. Stir to combine then top with Parmesan cheese. Cover the skillet with a lid and cook until vegetables are soft and chicken is cooked all the way through. This will take about 7 minutes.
Place chicken on a plate, top with vegetables and spoon sauce from the pan over the top. You can also add a little bit of balsamic glaze for some extra fun flavor!
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