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–+ servings

Pesto Chicken Skillet

Elite Training Facility
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Course Main Course
Cuisine Italian
Servings 6 people
Calories 279 kcal

Ingredients
  

Pesto

  • 1 cup fresh basil (roughly chopped)
  • 1 oz. pine nuts (about 1/4 cup)
  • 1/4 cup parmesan cheese (grated)
  • 1/4 cup cream cheese (light/reduced-fat)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp garlic (chopped)
  • 1/2 tsp salt (to taste)
  • 1/2 tsp black pepper (to taste)

Chicken & Veggies

  • 1 lb raw, boneless, skinless chicken breast (cut into bite-sized pieces)
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 3 cups cauliflower (roughly chopped)
  • 1 cup red bell pepper (chopped)
  • 1 cup onion (chopped)
  • 3/4 cup part-skim mozzarella cheese (shredded)
  • 2 tbsp parmesan cheese (grated)

Instructions
 

  • Combine pesto ingredients in a small blender or food processor. Add 1/4 cup water, and blend until uniform.
  • Bring an extra-large skillet sprayed with nonstick spray to medium heat. Add chicken, salt, and black pepper. Cook and stir for about 5 minutes, until cooked through. Set chicken aside.
  • Remove skillet from heat. Clean, if needed. Respray, and bring to medium-high heat. Add cauliflower, bell pepper, onion, and 1/4 cup water. Cover and cook for 6 minutes, until veggies have mostly softened. Uncover, and cook and stir until water has evaporated and veggies are tender, about 2 minutes.
  • Reduce heat to medium low. Add cooked chicken, pesto, and mozzarella. Cook and stir until skillet contents are hot and well mixed and mozzarella has melted, about 2 minutes.
  • Serve topped with Parmesan.

Nutrition

Serving: 1cupCalories: 279kcalCarbohydrates: 9.5gProtein: 27.5gFat: 15gFiber: 2.5g
Keyword Basil, Chicken, Cream Cheese, Garlic, Lemon, Parmesan, Pesto, Pine Nuts, Skillet
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