Stir-fry Chicken with Pesto
2 T olive oil
4 small skinless chicken breast fillets (about 6 oz each), thinly sliced
1 bell pepper (any color) cut into thin strips
8 oz cremini mushrooms, sliced
7 oz baby spinach leaves
12 cherry tomatoes, halved
3/4 cup FF 1/2 and 1/2
2 T good quality pesto
Small basil leaves to garnish
Cooked rice, to serve (I use brown rice)
heat 1 T of oil in large non stick skillet (or wok) over high heat. Cook chicken for 5-6 minutes until golden and cooked through. Remove and set aside.
Add the remaining oil to skillet with the bell pepper and mushrooms and cook, stirring, for 1-2 minutes. Add the spinach and tomatos and cook until spinach just wilts. Combine FF 1/2 and 1/2 with pesto in small bowl and then add to skillet with the chicken. Stir until heated through. Sprinkle with basil and serve with rice.
This has been served to guests and family! It is a gorgeous dish and truly looks much "fancier" than it is!
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