Creamy Red Pesto Chicken
You’re in for a dinner that’s pure comfort. This chicken with sun-dried tomato pesto in a creamy garlic sauce is simply amazing, it infuses every single bite of this fail-proof dinner.
Ingredients
- 2 chicken breast fillets
- 9 ounces cherry tomatoes
- 2 tbsp unsalted butter
- 2 tbsp oil from sun-dried tomatoes
- 4 garlic cloves minced
- 1 onion finely chopped
- salt to taste
- black pepper to taste
- ½ tsp sweet paprika
- 1 tsp red pepper flakes more or less to taste
- 2 tbsp tomato paste
- ½ cup cream 20% fat or half-and-half
- ½ cup chicken broth
- 20 basil leaves
- grated Parmesan for serving (optional)
- toasted sunflower seeds for serving
red pesto (equal to 1/2 cup store-bought pesto)
- 1.5 ounces toasted sunflower seeds or toasted pine nuts
- 10 sun-dried tomatoes
- 3 tbsp oil from sun-dried tomatoes
- 1 tsp dried basil
- 1 ounces grated Parmesan
- 1 tbsp tomato paste
Instructions
- Make the pesto. Combine the ingredients in a food processor or blender. Blend, until everything is thoroughly combined, but still has some texture.
- Season the chicken fillets all over with sweet paprika powder, salt and pepper.Heat the oil and butter in a non-stick frying pan over medium heat. Add the chicken and cook, for 5-8 minutes per side or until fully cooked and browned on both sides. Remove from skillet and place on a plate. Cover with foil.
- In the same skillet, add onion and garlic, cook until softened over low heat, about 2 minutes. Deglaze with 2 tbsp water. Add cherry tomatoes, cook for about 2 minutes or until the tomatoes start to burst. Press on the back of the tomatoes with a fork to release their juices and stir to combine.
- Stir in tomato paste, season with salt, pepper and red pepper flakes. Pour chicken broth and bring to a simmer. Stir in red pesto. Then add cream, stir to combine.
- Add chicken back into the skillet. Allow to cook for 5 more minutes or until the chicken is cooked through and the sauce is slightly thickened.
- Stir in basil leaves and top with toasted sunflower seeds. Sprinkle with some red pepper flakes and grated Parmesan. Enjoy!
Nutrition
Calories: 398kcalCarbohydrates: 25gProtein: 34gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 116mgSodium: 833mgPotassium: 1483mgFiber: 5gSugar: 13gVitamin A: 2344IUVitamin C: 46mgCalcium: 217mgIron: 4mg
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