Creamy Pesto Chicken and Vegetable Skillet
This creamy pesto chicken and vegetable skillet is an easy, one-pan dinner that comes together in 20 minutes. It's a delicious and healthy meal that's perfect for busy weeknights!
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into cubes
1 red bell pepper, diced
1 zucchini, diced
2 cloves garlic, minced
1/4 cup pesto
1/4 cup heavy cream
1 cup cherry tomatoes, halved
1/4 cup grated parmesan cheese
Salt and pepper, to taste
Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5 minutes, or until cooked through.
Add the red bell pepper, zucchini, and garlic and cook for 3 minutes, stirring occasionally.
Stir in the pesto and cream and cook for 2 minutes.
Add the cherry tomatoes and cook for 2 minutes.
Stir in the parmesan cheese and season with salt and pepper to taste.
Serve with cooked pasta or rice.