Creamy Garlic Chicken With Arugula Pesto
Servings Prep Time
4 10Minutes
Cook Time
20Minutes
Servings Prep Time
4 10Minutes
Cook Time
20Minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

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