Summer in Florida always leaves me searching for light, easy meals. Usually we grill a lot but we have had heavy all day rains for 13 out of the last 14 days, with another week or two still to go according to the weather experts. Wednesday, the sun came out for a few hours and my Facebook feed was filled with pictures of blue sky, it was kind of funny.
This Easy Pesto Chicken Skillet is a light and flavorful entree perfect for summer but great any time of the year. It is a new favorite of my husband’s so I’ll be adding this to my menu planning rotation. This recipe take about 40 minutes and it all cooks in one large skillet!
- 1.5 lbs boneless skinless chicken breasts cut into 1" cubes
- 4 TBS pesto sauce
- 2 TBS olive oil
- 1/2 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
- 1/4 cup milk
- 1.5 cups shredded Italian blend cheese
- Place the cubed chicken and the pesto sauce in a bowl and mix well. Allow to marinate at least 30 minutes.
- Heat the olive oil in the large skillet over medium heat.
- Add the chicken and the garlic and cook until the outside of the chicken turns white.
- Add the chicken broth and the tomatoes with the juice.
- Bring to a boil.
- Stir in the pasta.
- Reduce heat, cover and simmer 17 minutes or until the pasta is cooked.
- Remove the lid and stir in the milk.
- Simmer for 5 more minutes.
- Add salt and pepper to taste.
- Sprinkle the cheese over the top, place the lid back on the skillet and cook until the cheese is melted.
This is great paired with a salad or roasted veggies. It makes a great lunch cold or re-heated too.
I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!