Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Quick Chicken Pesto Primavera

4.6
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
6 servings
Dinner Italian
Quick Chicken Pesto Primavera
Ingredients
  • 1/2 cup all-purpose flour
  • 1 tablespoon dried parsley
  • 1 teaspoon dried basil
  • 1 1/2 pounds skinless, boneless chicken breasts, cut into strips
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 2 1/4 cups low-sodium chicken stock
  • 1 cup frozen mixed vegetables
  • 1 pint grape tomatoes, halved
  • 1 bunch green onions, diagonally sliced
  • 1 medium zucchini, quartered and sliced
  • 2 tablespoons sun-dried tomato pesto
  • salt and ground black pepper to taste
Instructions
1
Combine the flour, parsley, and basil in a medium-sized bowl. Mix these dry ingredients thoroughly to create a uniform blend. Add the chicken strips and gently combine them with the flour mixture until they are evenly coated.
2
Heat a generous amount of olive oil in a large, deep skillet over medium heat. Once the oil is hot, carefully place the chicken strips into the skillet and cook, using a gentle turning motion, until they are lightly browned on the exterior and no longer exhibit pink coloration, approximately 10 minutes.
3
Add minced garlic to the skillet and stir it in with a spoon. Then, pour in the chicken stock, followed by the mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Continue to cook, occasionally stirring the mixture with a spoon, until it reaches a heated and steaming consistency, roughly 8 to 10 minutes.