Description
Indulge in our delicious Creamy Pesto Chicken Bowls recipe! Learn how to create a flavorful and satisfying meal that is perfect for any occasion. Click now for the full recipe.
Ingredients
- 2 boneless, skinless chicken breast (about 590 g total) ($6.59)
- 1/8 tsp (1 ml) salt ($0.01)
- 1/8 tsp (1 ml) pepper ($0.01)
- 2 Tbsp (30 ml) vegetable oil, divided ($0.32)
- 2 cloves garlic, minced ($0.16)
- 1 pint grape tomatoes, sliced in half (475 ml) ($2.00)
- 1/2 cup heavy cream (120 ml) ($0.62)
- 1/4 cup tomato sauce (60 g) ($0.99)
Instructions
- Slice the chicken breasts horizontally to make them thinner, or flatten them to an even thickness and then divide each into two parts to get four pieces. Sprinkle a small amount of salt and pepper on both sides of the chicken.
- Warm a large pan over medium heat. Once it’s ready, pour in 1 tablespoon of oil and spread it around the pan. Place the chicken in the pan and fry each side until they are golden and fully cooked, which should take around 7-10 minutes in total. Transfer the chicken to a clean plate.
- Lower the heat to medium-low. Add the rest of the oil to the pan along with the minced garlic and halved grape tomatoes. Cook them for about five minutes, or until the tomatoes begin to soften and break down.
- Pour the heavy cream and tomato sauce into the pan with the tomatoes, stirring well to blend everything. Let the sauce start to simmer. Sample the sauce and modify the seasoning with salt or pepper as needed.
- Return the chicken to the pan with the tomato mixture and sauce, ensuring the chicken is well coated. Let the chicken cook in the sauce for a few minutes longer until heated through. Serve while hot.
Notes
- Use olive oil instead of vegetable oil for a different flavor.
- Enhance the dish with fresh herbs like basil or parsley.
- Simmer the sauce longer for a thicker, concentrated flavor.
