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CHICKEN IN CREAMY SUNDRIED TOMATO PESTO

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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.
Location: Amerika Serikat

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