Pesto Chicken Skillet Supper
This speedy dinner packs so much flavor. The natural sweetness of corn and tomatoes is balanced with savory basil pesto. Freshly grated Parmesan adds the perfect pop of saltiness.
Dovetailing Tip: Use the leftover chicken from day 3 in todays skillet meal.
Use the 2 ears you cooked Monday 3 for todays pesto chicken.
|2||boneless, skinless chicken breasts, cut into 1/2-inch cubes|
|kosher salt and freshly ground black pepper|
|2 tablespoons||olive oil|
|1||small red onion, thinly sliced|
|1||large zucchini, halved and sliced into 1/4-inch half-moons|
|1||large summer squash, halved and sliced into 1/4-inch half-moons|
|2 cups||chopped kale|
|1/2 cup||yellow cherry tomato, halved|
|1/2 cup||red grape tomato, halved|
|2 ears||corn, shucked and kernels removed|
|2 cloves||garlic, minced|
|1/4 cup||store-bought basil pesto|
|1/4 cup||heavy cream|
|juice of 1/2 lemon|
|ounce||one 5- parmesan wedge, grated|
Heat a large skillet over medium-high heat.
Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.
Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.
In a small bowl, stir together the pesto and cream.
Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.