Easy Pesto Chicken Skillet
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
This light, easy meal is great for summertime.
  • 1.5 lbs boneless skinless chicken breasts, cut into 1" cubes
  • 4 TBS pesto sauce
  • 2 TBS olive oil
  • ½ tsp dried minced garlic
  • 14.5 oz can of low sodium chicken broth
  • 14.5 oz can of diced tomatoes with basil, garlic and oregano
  • 8 oz elbow macaroni
  • ¼ cup milk
  • salt
  • pepper
  • 1.5 cups shredded Italian blend cheese
  1. Place the cubed chicken and the pesto sauce in a bowl and mix well. Allow to marinate at least 30 minutes.
  2. Heat the olive oil in the large skillet over medium heat.
  3. Add the chicken and the garlic and cook until the outside of the chicken turns white.
  4. Add the chicken broth and the tomatoes with the juice.
  5. Bring to a boil.
  6. Stir in the pasta.
  7. Reduce heat, cover and simmer 17 minutes or until the pasta is cooked.
  8. Remove the lid and stir in the milk.
  9. Simmer for 5 more minutes.
  10. Add salt and pepper to taste.
  11. Sprinkle the cheese over the top, place the lid back on the skillet and cook until the cheese is melted.
Recipe by The Mom Maven at http://themommaven.com/2015/07/easy-pesto-chicken-skillet/