Chicken Breast basted with sun dried tomato infused oil and pan seared, sauteed peppers and onions all tossed together in a creamy garlic sauce, and garnished with arugula pesto. Great served over a bed of noodles, rice or eaten as is.
Creamy Garlic Chicken With Arugula Pesto
Pre-heat a skillet and place the chicken breast in the pan. Coat the chicken with two tablespoons oil from the jar of sun dried tomatoes and lightly season with salt. Cook on low-to-medium heat, turning halfway through cooking to brown both sides, then remove from heat and set aside.
Using the same pan, Saute the onions and bell peppers. Do not add any additional oil to the pan. Cook until slightly charred but still crisp, then remove from heat and set it aside with the chicken.
In the same pan, combine the Stock, heavy cream and garlic. Slowly simmer the sauce to infuse the garlic, then add in the cheese to melt it. Stirring constantly to prevent clumps or curdling.
Once the cheese is fully combined, add in the chopped sun dried tomatoes and re-introduce the peppers, onions and chicken to the pan. Top with two tablespoons Sacla Arugula Pesto, toss and serve.
Thank you for supporting the brands that I enjoy working with. This is a sponsored conversation written by me on behalf of Sacla. The opinions and text are all mine. XOXO- Kristel