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Ingredients
- 1 1/2 cups (357g) cream, heavy whipping
- 1 cup (387.75g) basil pesto
- 1/4 cup (54g) extra virgin olive oil
- 1 lbs (454g) boneless chicken, cut into strips
- 1/4 large (210g) bunch broccoli, including stalks, cut into florets
- 2 each (236g) small green zucchini, cut into half moons
- 1 bunch (227g) asparagus, cut into about 1-1/2 inch sticks
- 1/2 cup (56.8g) real bacon bits
- 1 cup (100g) parmesan cheese, grated
- 16 leaves (6.4g) fresh basil, whole or hand torn
- salt and pepper, to taste
Details
Servings 4
Preparation time 15mins
Cooking time 20mins
Adapted from djfoodie.com
Preparation
Step 1
Note: This is done quickly and with a very hot pan. Have everything ready to go and then ... just sauté it up hot, then eat! I might also suggest splitting all your ingredients into two halves and either doing this in 2 hot pans at the same time, or in 2 quick batches. It goes quick and will help keep things hot and moving.
In a bowl, mix together your pesto and cream. Set aside.
Olive oil burns quickly when it's added to a hot pan, so instead, we're going to toss our chicken with olive oil, salt and pepper in a bowl. This will help keep it from burning.
Heat a large sauté pan over high heat.
Sprinkle your chicken around the bottom of the hot pan and let it sear and get nice and golden on one side. Do not crowd the pan. Drizzle any extra oil from the chicken bowl into the pan.
Add your broccoli and toss together with the chicken. Season with a bit of salt and pepper. Cook for about 1 minute.
Add your zucchini to the pan and toss. Season with a bit of salt and pepper. Cook for about 1 minute.
Add your asparagus to the pan and toss. Season with a bit of salt and pepper. Cook for about 2 minutes.
Add your bacon bits to the pan and cook for about 1 minute.
Pour your pesto cream sauce into the pan and swirl all the ingredients together. When the cream sauce begins to noticeably thicken, about 1 to 2 minutes, dust the pan with your grated parmesan cheese and toss or stir the ingredients together.
Serve! Top with fresh basil leaves.
Calories Fat Protein Carbs Fiber SA's Net Carbs
Per Serving: 1185.64 109.49g 50.97g 14.66g 4.44g 0g 10.22g *
Basil Pesto:
Ingredients
3 each (9g) garlic cloves, diced
2/3 cup (144g) extra virgin olive oil
2 cups (141g) packed, cleaned and dried fresh basil leaves (about a large bunch's worth)
2 tsp (10g) lemon juice
1/4 cup (33.75g) pine nuts, toasted
1/4 cup (25g) parmesan (reggiano) cheese, grated
1/4 cup (25g) pecorino (romano) cheese, grated
salt and pepper, to taste
Totals (of 8 Servings)
Method:
Add the garlic, salt and half of the olive oil to a food processor, with a sharp blade.
Pulse the processor and blend for 30 seconds.
Add the basil and lemon juice, then pulse for a further 30 seconds.
Add the pine nuts and cheeses and then pulse to your desired consistency. If it's too thick, add more olive oil to adjust the consistency. I tend to like mine a bit on the paste-y rough side, but some like it smooth and saucy.
Use immediately or store covered with a thin layer of extra virgin olive oil. This will help prevent the pesto from turning brown and will allow it to last longer in the fridge.
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