1lb.bonelessskinless chicken breasts, cut into bite-sized pieces
1 24-oz.jar marinara sauceour favorite is Rao’s
¼cupheavy whipping cream
Pincheach of Kosher salt and black pepper
Chopped basilfor garnish
Grated Parmesanfor garnish
Whisk together the green pesto and Italian dressing. Pour over chicken breast pieces, cover, and marinate for 1-3 hours in the fridge.
Heat a large skillet or Dutch oven over medium-high heat. Remove chicken from marinade, drain well, and brown on all sides in the skillet (about 2 minutes per side). Pour in the marinara and heavy cream. Sprinkle on the salt and pepper. Bring to a boil, then reduce to a simmer over medium-low heat until chicken is cooked through (about 10 minutes).
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Keyword easy dinner, italian, Italian Pesto Chicken