Creamy Pesto Chicken

April 29, 2011

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Prep Time	Cook Time	Total Time
10 min	20 min	30 min
Servings:  3
FAGE Used:		FAGE Total 0% Product Info

Ingredients:

• 1 lb Boneless skinless chicken breasts, cut into 1-inch cubes
• 3-4 healthy spoonfuls of Pesto sauce – pre-made or homemade. A warning on the pre-made – several brands actually use a bunch of spinach and try to pass it off as basil. Check the ingredient list for one made only with basil.
• 1 c Fat-free Half & Half
• 1 container Fage Fat Free Yogurt
• Salt and pepper to taste
• Optional: Pasta

Preparation Directions:

1. Heat a pan over medium heat and spray it lightly with cooking spray. Add your chicken and three or four large spoonfuls of pesto sauce per pound of chicken. - Cook until the chicken is cooked all the way through, somewhere between ten to fifteen minutes of cooking. - If your pan is really hot, let it cool before this next step. Reduce heat to medium-low and carefully add in the half & half. You want to keep anything made with dairy not hotter than a light simmer, or it’ll separate. Next, add in the Greek yogurt. This gives the sauce an amazing flavor! Take a sample and decide if you’d like more pesto, and salt and pepper to your preference. - Simmer the sauce for a few minutes. If you use real Half & Half, it’ll thicken as it cooks. Set the pan aside and you’ll find that the sauce will thicken as it stands. Serve alone or over pasta. It’s deliciousness either way! - For more recipes from Sisters-in-Long, check out their website at http://sistersinlong.com!

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