Pesto Chicken Skillet Supper Recipes

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EASY PESTO CHICKEN SKILLET

This is a tasty budget meal that incorporates a handful of ingredients found in your pantry. The key to this cooking properly is keeping the chicken and broccoli florets an even size. I highly recommend freshly prepared pesto.

Provided by thedailygourmet

Categories     Pesto Chicken

Time 40m

Yield 4

Number Of Ingredients 14



Easy Pesto Chicken Skillet image

Steps:

  • Season chicken with Italian seasoning, salt, and pepper.
  • Melt butter in a skillet over medium-high heat. Add chicken; cook and stir for about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer chicken to a bowl and keep warm.
  • Pour chicken broth into the skillet and add gemelli. Reduce heat to medium and cook for 8 minutes. Add broccoli and cook, stirring occasionally, until completely cooked, about 5 more minutes.
  • Add tomatoes and cook for 3 minutes. Stir in Parmesan cheese, whipping cream, and pesto until combined. Return chicken to the skillet and cook until heated through, about 3 minutes.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 40.4 g, Cholesterol 68.3 mg, Fat 21.1 g, Fiber 4.2 g, Protein 24.1 g, SaturatedFat 9.4 g, Sodium 1361.6 mg, Sugar 3.6 g

6 ounces boneless, skinless chicken breast, thinly sliced
½ teaspoon Italian seasoning
¼ teaspoon salt
1 pinch ground black pepper
1 tablespoon butter
1 clove garlic, minced
3 cups chicken broth
6 ounces gemelli pasta
3 cups small broccoli florets
1 cup grape tomatoes, halved
½ cup shaved Parmesan cheese
¼ cup whipping cream
¼ cup fresh basil pesto
¼ teaspoon cayenne pepper

CHICKEN AND TORTELLINI PESTO SKILLET

A delicious chicken and tortellini pesto dinner that needs only one pan to create.

Provided by My Hot Southern Mess

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 10



Chicken and Tortellini Pesto Skillet image

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Saute until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
  • Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.
  • Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup of Parmesan cheese and serve.

Nutrition Facts : Calories 633.8 calories, Carbohydrate 38 g, Cholesterol 143.4 mg, Fat 34.5 g, Fiber 2.7 g, Protein 43.5 g, SaturatedFat 14.1 g, Sodium 834.8 mg, Sugar 2.1 g

2 tablespoons olive oil
1 ½ pounds chicken breast, cubed
salt and ground black pepper to taste
½ cup chicken broth
½ cup prepared pesto
½ cup heavy cream
1 cup Parmesan cheese, divided
1 cup baby spinach
½ cup cherry tomatoes, halved
1 (16 ounce) package refrigerated cheese tortellini

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