Scale

For the Chicken:

2 chicken breasts

2 tablespoons olive oil

2 cloves garlic (minced)

Salt and pepper to taste

For the Creamy Pesto Sauce:

1/2 cup basil pesto

1 cup cooking cream or heavy cream

1/2 cup chicken broth

1/4 cup grated parmesan cheese

1/2 teaspoon chili flakes (optional)

Optional:

Cherry tomatoes

Cooked pasta or rice for serving

1. Season chicken with salt and pepper.

2. Heat olive oil in a pan over medium heat and cook chicken until golden and cooked through. Remove and set aside.

3. In the same pan, add garlic and sauté for 1 minute.

4. Pour in chicken broth and cream, then stir in pesto and mix well.

5. Add parmesan cheese and chili flakes, simmer until sauce thickens.

6. Return chicken to the pan and coat with the creamy pesto sauce.

7. Cook for 2–3 minutes to absorb flavors.

8. Serve warm with pasta, rice, or vegetables.

Use homemade pesto for best flavor.

Add spinach for extra greens.

Do not boil the sauce to avoid splitting.

Store leftovers in fridge up to 3 days.

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