Real Recipes From Real Home Cooks ®

lemon basil pesto chicken breast

Recipe by
Rhonda O
New Albany, IN

This is my Version of a Healthy Choice Frozen Steamer Meal. I tried it and really liked it. So I decided to make it myself. My first try. You can adjust ingredients, and steps to make a larger amount. I cook for one. ( ME )

yield 1 serving(s)
prep time 20 Min
cook time 30 Min
method Saute

Ingredients For lemon basil pesto chicken breast

  • 1
    boneless skinless chicken breast
  • 2/3 c
    cooked penne pasta
  • 1 c
    fresh kale greens cut up
  • 1/4 c
    jarred basil pesto
  • 1/4 c
    jarred artichoke hearts
  • 2 Tbsp
    jarred roasted red bell peppers
  • 1 sm
    yellow squash sliced
  • 2 Tbsp
    fresh squeezed lemon juice

How To Make lemon basil pesto chicken breast

  • Chicken breast cooking.
    Pound out a 4 oz. boneless skinless chicken breast with meat mallet until thin. Put oil of your choice in fry pan, heat on medium heat. Salt and pepper the chicken, place in heated pan.
  • 2
    Cook 1 minute, then turn chicken over and turn heat to low. Cover pan and let it cook for 10 minutes. Turn off the heat and let set for 10 more minutes. Check with meat thermometer. 165° reading is done. Set aside.
  • Drain the pasta.
    Cook the pasta according to package directions. Drain, set aside.
  • getting ready to combine.
    In another pan saute kale greens in oil of your choice, add a little salt and pepper, remove greens to a plate, add a little more oil and saute the yellow squash until soft.
  • 5
    Combine Pasta, Greens, Squash, Artichoke Hearts in a bowl, I added the fresh lemon juice in the basil pesto sauce with the roasted red peppers. Pour over ingredients, reserving a little. toss to coat.
  • 6
    In a pan and the combined ingredients, top with the chicken breast and drizzle the reserved pesto sauce over the chicken. Heat and serve.

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