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I love a creamy basil sauce, but sometimes it can be too heavy. The cream really piles up the calories as well. I was thrilled to find a recipe that utilized other dairy options such as evaporated milk.
I love basil so much, I usually have a small plant growing on my porch so I can snip whenever I need it.
Creamy Pesto Chicken
Ingredients
FOR THE CHICKEN
- 1 pound boneless , skinless chicken breasts
- salt and fresh ground pepper , to taste
- 2 tablespoons basil pesto
- 2 tablespoons extra virgin olive oil
- 2 cups cherry tomatoes , halved
FOR THE SAUCE
- 1 tablespoon all-purpose flour
- 2 garlic cloves , minced
- 1/2 tablespoon basil pesto
- 1 cup fat free evaporated milk
- salt and fresh ground pepper , to taste
- freshly shaved Parmesan , for garnish, optional
- fresh basil ribbons , for garnish, optional
Directions
- Season chicken with salt and pepper, and rub chicken with the basil pesto.
- Heat olive oil in a large nonstick skillet.
- Add chicken to the 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, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside.
- Remove chicken from skillet.
- Return skillet to heat and stir in the tomatoes. If pan is dry, add a little more olive oil.
- Cook the tomatoes over medium-high heat for about 1 minute, or until just beginning to soften
- Add the prepared sauce to the skillet and bring to a boil.
- Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.
- Remove from heat.
- Garnish with cheese and basil ribbons.
- Serve with pasta, rice, and/or salad.
WOW..7 points!! I am in Weight Watchers heaven! So much flavor!
Quick Tip: Go ahead and make up several small serving of this and freeze. Whenever you are short on time, instead of eating out, just pop one in the microwave and serve over a bed of lettuce or pasta.
There is fat free cream.