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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

  1. Season chicken with salt and pepper, and rub chicken with the basil pesto.
  2. Heat olive oil in a large nonstick skillet.
  3. Add chicken to the skillet and cook for 5 minutes on each side, or until thoroughly cooked.
  4. 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.
  5. Remove chicken from skillet.
  6. Return skillet to heat and stir in the tomatoes. If pan is dry, add a little more olive oil.
  7. Cook the tomatoes over medium-high heat for about 1 minute, or until just beginning to soften
  8. Add the prepared sauce to the skillet and bring to a boil.
  9. Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.
  10. Remove from heat.
  11. Garnish with cheese and basil ribbons.
  12. 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.

Photo and recipe courtesy of Katerina of Diethood

1 Comment

  1. Charlotte Trahan says

    There is fat free cream.

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