20-Minute Skillet Pesto Chicken with Peppers and Mushroom
This one-pot meal is incredibly simple with chicken, red pepper and mushrooms cooked in a nutty, garlicky and cheesy pesto sauce.
Ingredients
- 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
Instructions
- 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.
- Add lemon juice and season with salt.
- Add oil in a cast iron skillet and saute onion until light brown. Add red pepper and mushrooms and cook until soft.
- Toss in chicken and cook until the color is changed.
- Stir in pesto to coat and let it simmer. Season with salt and serve hot.