Chicken Pesto

This is another quick meal for those of us that come home from work and want something easy and homemade. You can use jarred basil pesto from the store but I am in the process of searching for a homemade version that I like and once I find it I will add it to this recipe for you.

Recipe:

4 large carrots, thinly sliced
1 tablespoon olive oil
1½ pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
¼ cup basil pesto
¼ cup finely shredded Parmesan cheese
Olive oil (optional)
Fresh basil (optional)

1) In a 12-inch skillet cook carrots in olive oil over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add pesto; toss to coat.
2) To serve: Drizzle with olive oil, sprinkle with Parmesan cheese and top with basil.

Note: Once chicken has been added, add more olive oil to skillet if needed.

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Yields: 4 servings

Source: BHG