Friday, June 17, 2011

Tuscan Pesto Chicken Simmer

4 small boneless skinless chicken breast halves (about 1 lb), cut into bite-sized pieces
4 oz cream cheese, cubed
1/4 cup water
1/4 cup pesto
2 cups grape or cherry tomatoes
1 cup shredded Italian Five Cheese blend

1. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5-7 minutes, stirring occasionally, until done. Remove chicken from skillet; cover to keep warm.

2. Add cream cheese, water, pesto and tomatoes to skillet. Cook, covered, on medium heat until tomatoes are heated through & beginning to soften, stirring occasionally.

3. Return chicken to skillet. Cook and stir 1 minute or until chicken is coated and heated through. Sprinkle with shredded cheese just before serving.

Serves 4.


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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