Tuscan Chicken Skillet

As one of my first-timers that I’d added to my April Menu, this chicken dish did not disappoint. It was super delicious! Everyone thoroughly enjoyed it and it was quick to prepare. I served it with roasted asparagus and Trader Joe’s grain mix of orzo, pearl cous cous, and quinoa. A complete meal in 30 minutes. And it has a creamy pesto sauce that you will love!

Tuscan Chicken Skillet

4 small boneless skinless chicken breasts

3 oz. cream cheese, cubed

2 oz. sour cream*

1/4 cup water

1/4 cup pesto**

HEAT a large nonstick pan and add 1 tsp EVOO. Add chicken; cover. Cook on each side 5-7 minutes or until done. Remove chicken from skillet; cover to keep warm.

ADD  remaining ingredients to the skillet. Cook, uncovered, on medium heat for 2 minutes or until heated through, stirring occasionally.

RETURN the chicken to the skillet. Cook and stir 1 minute or until chicken is coated and heated through.

*You could forgo the sour cream all together and just use 4 oz. of cream cheese.

**Pesto is easy enough to make and there are recipes available all over the internet, but you can also buy it prepared from most grocery stores. I buy mine in a large container from Sam’s and then freeze smaller portions so they’re ready to go.

This was lots of potential for other meals. It would be lovely served with pasta, and the sauce, if doubled, would make a great alternative to an alfredo sauce. Small tomatoes, broccoli, even asparagus tips could be added to the sauce.

You should definitely make this soon. Even your pickiest eater will love it. I promise there won’t be anything left over!

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