Ingredients
Scale
- 1 to 1.5 pounds chicken breast (about 2 large)
- ½ teaspoon garlic powder
- salt & pepper (to taste)
- 1 tablespoon olive oil
- 1 pint grape or cherry tomatoes (cut in half)
- 1 teaspoon minced garlic (or ¼ teaspoon garlic powder)
- ¾ cup chicken broth
- ¾ cup heavy cream
- 1 teaspoon cornstarch
- ¼ to ⅓ cup basil pesto (or more to taste)
- ¼ cup grated parmesan (or more to taste)
Instructions
- Cut the chicken breasts in half lengthwise. Place between plastic wrap and pound the thicker part to create even cutlets. Season with garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the oil once hot, and sear the chicken on both sides until golden, about 3-4 minutes per side. Remove and set aside.
- Reduce heat to medium and add the tomatoes to the skillet. Sauté for 2-3 minutes until starting to soften. Add minced garlic and cook for an additional 30 seconds.
- Pour chicken broth into the skillet and bring to a gentle simmer, scraping any browned bits from the bottom. Whisk together cream and cornstarch, and pour into the skillet, not allowing it to boil. Let it simmer gently for 1-2 minutes.
- Stir in pesto and parmesan into the sauce. Add the chicken back to the skillet and coat it in the sauce, simmering gently until heated through.
- Serve immediately over linguine or spaghetti with extra pesto, parmesan cheese, and cracked black pepper if desired.
Notes
Adjust the amount of basil pesto based on your taste preferences.
For added flavor, consider garnishing with fresh basil before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 565
- Sugar: 2g
- Sodium: 400mg
- Fat: 37g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 150mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.