Pesto Chicken
This one-pot meal is incredibly simple with chicken, red pepper and mushrooms cooked in a nutty, garlicky and cheesy pesto sauce.
  • 1 pound Boneless, Skinless Chicken Thighs (sliced)
  • 2½ cup Spinach
  • ¾ cup Almonds
  • ¾ cup Basil Leaves
  • 4 Garlic Cloves
  • 1 tbsp Lemon Juice
  • 1 cup Parmesan Cheese
  • 1 Red Pepper (cut into strips)
  • ½ Onion (thinly sliced)
  • 1 cup Mushroom (halved)
  • Salt as per taste
  1. In a food processor add spinach, almonds, basil, garlic cloves, parmesan cheese and blend until the ingredients are finely chopped. Add water to make a smooth paste.
  2. Add lemon juice and season with salt.
  3. Add oil in a cast iron skillet and saute onion until light brown. Add red pepper and mushrooms and cook until soft.
  4. Toss in chicken and cook until the color is changed.
  5. Stir in pesto to coat and let it simmer. Season with salt and serve hot.
Recipe by Samosa Street at