Chicken in a Pesto Cream Sauce

This is a recipe I make alot. It is easy to make and only takes about 15 minutes and serves 2.


2Boneless / Skinless Chicken Breasts
1Medium Size Red Pepper
6Medium Size White Mushrooms
1 tbspClassico Basil Pesto
1/3 cupClassico Four Cheese Alfredo
1 tspcooking oil

Cooking Tip: Keep a pair of scissors in the kitchen to cut up food. It requires less counter space and makes it a lot easier and faster for smaller jobs.

In a large frying pan or wok, add 1 tsp cooking oil and set to med heat.
Take 1 Medium Size Red Pepper and cut it into small pieces about 1″ long (2.5cm) by 1/8″ thick (3mm).
Cut 2 Boneless / Skinless Chicken Breasts into small pieces about 3/4″ (2 cm) pieces. Add to frying pan along with Red Peppers. Cook for about 5 minutes or until you cannot see any pink from the chicken, stirring occasionally.
Cut 6 Medium Size White Mushroom into slices about 1/4″ (5mm) slices (I do this while waiting for chicken to cook) and add to Chicken and Red Peppers. Cook for an additional 10 minutes or until the water is almost all gone from the pan.
Add 1 tbsp of Classico Basil Pesto sauce to mixture and stir until it is evenly coated. Add 1/3 cup Classico Four Cheese Alfredo to mixture and still until evenly coated. Simmer for one minute more and server over white rice.