Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless (, skinless chicken breasts)
  • salt and fresh ground pepper (, to taste)
  • 2 tablespoons basil pesto
  • 2 tablespoons extra virgin olive oil
  • 2 cups cherry tomatoes (, halved)
  • 1 tablespoon all-purpose flour
  • 2 garlic cloves (, minced)
  • 1/2 tablespoon basil pesto
  • 1 cup fat free evaporated milk
  • salt and fresh ground pepper (, to taste)
  • freshly shaved parmesan (, for garnish, optional)
  • fresh basil ribbons (, for garnish, optional)

Instruction

  • Season chicken with salt and pepper, and rub chicken with the basil pesto.
  • Heat olive oil in a large nonstick skillet.
  • Add chicken to the skillet and cook for 5 minutes on each side, or until thoroughly cooked.
  • In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside.
  • Remove chicken from skillet.
  • Return skillet to heat and stir in the tomatoes. If pan is dry, add a little more olive oil.
  • Cook the tomatoes over medium-high heat for about 1 minute, or until just beginning to soften
  • Add the prepared sauce to the skillet and bring to a boil.
  • Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.
  • Remove from heat.
  • Garnish with cheese and basil ribbons.
  • Serve with pasta, rice, and/or salad.