Ingredients
2 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into strips
½ teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
1 small yellow onion, diced
3 cloves garlic, minced
½ cup sun-dried tomatoes in oil, drained and chopped
2 small bell peppers, cut into long thin strips (any color)
½ cup heavy cream
½ cup low sodium chicken broth
3 tablespoons basil pesto
Chopped fresh basil, for garnish
Grated parmesan, for garnish
Instructions
Heat 1 tablespoon olive oil in a large 12-inch nonstick skillet.
Season the chicken strips with Italian seasoning, salt, and pepper. Cook over medium heat for 7-8 minutes until cooked through. Remove and set aside.
In a mixing bowl, whisk together heavy cream, chicken broth, and pesto. Set aside.
Return the skillet to heat. Add the remaining olive oil, onions, and cook for 2 minutes. Add garlic and sun-dried tomatoes; cook until fragrant.
Add bell peppers and cook for 4 minutes or until tender.
Pour the pesto sauce into the skillet, bring to a simmer.
Return the chicken to the skillet, cook for 2 minutes until heated through and the sauce thickens slightly.
Garnish with parmesan and basil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 420 Kcal