CHICKEN IN CREAMY SUNDRIED TOMATO PESTO
Red pesto or sundried tomato pesto is one of my favorite sauces to use for so many different recipes. Here I'm using it to make a creamy and super flavorful sauce for some succulent, boneless chicken thighs. This dish is always a family favorite as it pairs so well with anything like pasta, bread or even rice.
I make this red pesto at home using sundried tomatoes, olive oil, cashews, garlic, parmesan, roasted red peppers and fresh basil. I will be sharing the full recipe very soon for those who're interested in trying it out. But you can use store bought red pesto if you like.
RECIPE
Ingredients:
8, skinless, boneless, chicken thighs
8oz, red pesto
1 large onion, finely chopped
6-8 cloves of garlic, minced
1 cup, chicken stock
3/4 cup, heavy cream
Salt and fresh ground black pepper to taste
1 tsp, cayenne pepper
2 tbsp, olive oil
1 tbsp, butter
1/2 cup freshly grated parmesan + more for garnishing
Fresh basil leaves for garnishing
Instructions:
Season the chicken thighs with salt and pepper. Heat the olive oil in a deep, large skillet. Place the chicken thighs in the skillet and let them cook on medium high heat for 2 min on each side. Take them out in a plate. Now add in 1 tbsp butter and onion. Stir and cook the onion for about 2 mins on medium heat. Add in the garlic and cook for another minute. Now add in the chicken stock and red pesto. Stir until everything combines. Bring it to a boil and place the chicken thighs in the sauce. Cover and let it simmer for 8-10 mins on low heat. Stir in the heavy cream and parmesan. Spoon it out in a bowl. Garnish it with some fresh basil leaves and more grated parmesan and serve with some cooked pasta, rice or crunchy bread.