Chicken Pesto with Peppers
Chicken Pesto with Peppers

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken pesto with peppers. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chicken dredged in Cajun spices is sauteed with bell peppers and mushrooms, and presented in a basil-cream sauce over linguine. Chicken with pesto wrapped in bacon. Easy to make, yet tastes like you've spent hours in the kitchen.

Chicken Pesto with Peppers is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Chicken Pesto with Peppers is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can have chicken pesto with peppers using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Pesto with Peppers:
  1. Prepare 1.5 Pounds chicken thigh
  2. Make ready 1/2 Tablespoon olive oil
  3. Take 1/4 Cup green onion , diced
  4. Take 1/4 Cup pesto
  5. Prepare 4 Cloves garlic
  6. Take 150 Grams tomatoes
  7. Prepare 1/4 Cup parmesan
  8. Take 60 Grams peppers
  9. Prepare 1/4 Teaspoon nutmeg , ground
  10. Make ready 2 Pinchs black pepper
  11. Get 1 Pinch salt

There's nothing like a chicken panini and our recipe adds plenty of pesto spread, peppers, and cheese, creating a tasty, still low-calorie sandwich. Keep it simple with this chicken panini recipe: A light, healthy spread like pesto, a low-calorie cheese like fresh mozz, and a layer of lean white meat. The combination of flavors in this Pesto Chicken with crispy bacon and roasted red peppers will leave everyone thinking you spent way more time on This pesto chicken is the perfect, quick summer dish. Raise your hand if pasta is your go-to "forgot to make dinner" meal.

Steps to make Chicken Pesto with Peppers:
  1. Mince garlic. Finely chop green onions. Slit peppers into quarters and slice into 1/4 inch thick pieces. If not using cherry tomatoes, cut tomatoes into 1/2 inch chunks.
  2. Grate parmesan and ground nutmeg (if using fresh nutmeg).
  3. Heat a pan on medium high heat. Add olive oil. Once hot, add garlic, green onion, and peppers.
  4. Cook the peppers, onions, and garlic for a couple minutes, then add the tomatoes.
  5. Once the peppers have softened and the tomatoes have shrunk slightly (a few minutes), remove the vegetables and set aside.
  6. After removing the vegetables add the chicken to the pan. Cover both sides of the chicken in black pepper and a pinch of salt.
  7. Brown the chicken on both sides and turn the heat down to medium low.
  8. Once the chicken is cooked inside cover both sides in nutmeg and parmesan. Mix in the pesto and the vegetables that were set aside back into the pan. Turn off the heat and serve.

Since you probably have some leftover chicken on hand too, or a fresh pack, make your meal a little more filling. Chicken dinners are a weeknight fave—especially Sautéed Chicken with Roasted Pepper Pasta. For maximum deliciousness, we tossed sautéed chicken in. Next, generously season chicken with salt and pepper and set aside. While peppers are cooking and/or sweating, you can cook the pasta according to Slice chicken and then add to pasta.

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