Light Creamy Pesto Chicken
Delicious and Light Pesto Chicken Recipe
Servings 2 servings
Ingredients
- 2 boneless skinless chicken breasts
- salt and fresh ground pepper, to taste
- 2 tablespoons basil pesto
- 2 tablespoons extra virgin olive oil
- 2 tablespoons all-purpose flour
- 2 minced garlic cloves
- 1/2 tablespoon basil pesto
- 1 cup fat free evaporated milk
- 1/2 cup fat-free chicken broth or white wine
- salt and fresh ground pepper, to taste
- 1 lemon, juice from
- 1 cup shredded mozzarella cheese
- 1 8 oz package spaghetti noodles
- fresh basil ribbons for garnish, optional
Instructions
- Season chicken with salt and pepper, rub chicken with basil pesto.
- Heat olive oil in a large nonstick skillet.
- Add chicken to skillet and cook for 5 minutes on each side, or until thoroughly cooked.
- In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, broth or wine, salt and pepper in a small bowl; whisk until thoroughly combined and set aside.
- Remove chicken from skillet, set aside.
- Prepare spaghetti noodles according to package directions.
- Add the prepared sauce to the skillet and bring to a boil. Reduce sauce to low and simmer 5 minutes. Whisk in lemon juice.
- Place chicken back in the skillet and cook for 5 minutes. Sprinkle each chicken breast with shredded mozzarella cheese, cover. Heat until cheese has melted and chicken is heated through, about 5-8 minutes longer. Remove from heat.
- Serve with cooked spaghetti noodles
- Garnish with basil ribbons, optional