Thursday, February 3, 2022

Chicken with Creamy Pesto

chicken with pesto sauce
I kid you not, Xander told me that this Chicken with Creamy Pesto Sauce was so good at least 4 times as he took his first few bites of dinner. It really is quite tasty! Combine that with being super quick and easy and we have a real winner here.

His only request was to have it with real noodles next time instead of Zoodles. I do believe I will veto that request because it is delicious served with Zoodles and a whole lot healthier. Unless of course he’s offering to make dinner for the night. Then by all means, he can go for the noodles!

To make the Zoodles, I used my Veggie Spiralizer to cut up two medium sized zucchinis. So easy to use and cleanup is a breeze. The best part is that you have a healthier alternative to pasta (and it looks pretty too). One tip, be sure to cut the noodles periodically (I sometimes forget…see the picture of Kenxie below) as you are spiralizing them or you’ll have some LONG zoodles! Once the Zoodles are made, I put them in a hot pan just to warm them. If you prefer, you can cook them a bit longer to soften them further. You can also add a little oil, again, it’s all your preference.

Substitutions/Additions for Chicken with Creamy Pesto:

  • Chicken breasts were on sale for 99 cents a pound so I used one and sliced it up myself 🙂
  • I didn’t have any fresh basil so I sprinkled some dried basil on top when plating the dish.
  • served over Zoodles…2 medium zucchinis spiralized and then heated in a pan until warm…no oil needed

Tips for making Chicken with Creamy Pesto:

  • Don’t stress if some of the chicken sticks to your pan. When you add the wine, it will come right off and add yummy flavor to your sauce.
  • I have made homemade pesto in the summer when I have a TON of basil but I typically buy pesto from Costco. I LOVE it but there’s no way I can eat that much pesto before it goes bad. So…as you approach the expiration date, freeze it. Once frozen, I pop the pesto cubes out and place them in an airtight container in the freezer. When I need pesto, I know my cubes are just short of 2 tablespoons each so I grab what I need, thaw, and tada!
chicken with creamy pesto

I use silicone molds when freezing leftover food or ingredients. These souper cubes are wonderful because they come with lids as well. It’s best to get the variety pack so you have all the sizes you will ever need. When’s the last time you finished the entire container of heavy cream before it went bad…freeze it! What about a big batch of chili when you can’t stomach the thought of one more bowl of leftovers…freeze it and then thaw when you want one bowl, not six 🙂

RECIPE: 20 Minute Chicken Cutlets with Creamy Pesto Sauce

Rating: 5 out of 5

Effort: Quick and Easy

Time: 20 minutes

Kids Comments: Good…really good!

Make it Again: Yes! Lots of flavor and requires very little time and effort 🙂