Chicken Pesto Toss

By krystallondon

This simple recipe is very satisfying. Keep the Pesto and Stock on hand in your freezer, and you can make this recipe in minutes.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp potato-starch flour
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow summer squash, sliced
• 2 cups frozen green beans, thawed
• 1/2 cup Chicken Stock
• 1/2 cup Basil Pesto

Preparation

Step 1

1. Cut chicken into 1/2" thick strips across the breast. Toss with potato-starch flour, salt and pepper.

2. In large skillet, heat olive oil over medium heat. Add chicken; cook, stirring occasionally, until browned, about 5-6 minutes. Remove chicken from skillet.

3. Add onion and garlic to skillet; cook and stir until crisp-tender, about 4 minutes. Add bell pepper and summer squash; cook and stir for 3 minutes longer.

4. Add green beans and chicken to skillet. Add Chicken Stock and mix well; bring to simmer. Simmer, stirring frequently, until vegetables are tender and chicken is thoroughly cooked. Stir in Pesto and serve immediately.

Nutrients per serving
394.24 calories, 21.55 g fat (3.54 g saturated), 20.12 g carbohydrates, 384.84 mg sodium