Creamy Pesto Chicken
A quick, delicious throw-together dinner perfect for summer nights and fresh veggies!
Equipment
- 12" cast iron deep skillet
Ingredients
- 2 lbs boneless skinless chicken thighs
- 2 red, orange or yellow bell peppers sliced thin
- 1 medium zucchini cut into thin rounds
- 1/2 red onion cut into thin rings and then cut in half
- 4-5 cloves fermented garlic minced
- 1 tbsp Italian seasoning
- 1/2 tsp red pepper flakes
- 4 tbsp high heat cooking oil, coconut or avocado divided
- 1 cup freshly made or store-bought basil pesto
- 1 cup homemade or store-bought bone broth
- 1 cup heavy cream
- 2 12oz boxes Jovial Einkorn pasta
- 1 1/2 tsp sea salt
- additional salt and pepper to taste
Instructions
- Heat 2 tbsp oil in a 12" cast iron deep skillet on low 5 minutes
- Put in chicken thighs and brown over med-low heat until done inside but still very moist. Remove from pan and hold under a cover to keep warm.
- Put in chicken thighs and brown over med-low heat until done inside but still very moist. Remove from pan and hold under a cover to keep warm.
- Add the rest of the oil to the pan and throw in peppers, onion, and zucchini and brown quickly on medium-high heat.
- Add minced garlic right as the veggies are finished.
- Stir together bone broth, basil pesto and heavy cream with salt and pour over veggies in the pan. Turn to low and warm gently.
- Slice chicken in thin strips across the grain and toss into cream sauce and veggie mixture.
- Stir, taste, adjust with salt and pepper if necessary and pour over pasta.
- Top with shredded Romano cheese and serve immediately!