Chicken Pesto Stir FryI made chicken pesto stir fry this week for dinner and thought I’d share the recipe.  This dish is a big hit at our house.  It is one of the few recipes we make that all four children will eat.

The best part…it’s super easy to put together!  You know I love an easy meal that is delicious too!  We like it served over pasta with fresh bread to go along with it.  You can use store-bought pesto, but I prefer my homemade pesto recipe!

Chicken Pesto Stir Fry with Pasta ::

As I said, this Chicken Pesto Stir fry is a go to in our family and for family gatherings.  My sister requested this dish for her birthday dinner for years.  I used to be the one to make it every time we had it, but Michael has been making it recently.  He mixes things up by grilling the chicken instead of sautéing it and I have to say, we all like the grilled chicken better!

 

3-4 Chicken Breasts
2 Tbs. Olive Oil
1 Medium Onion
2 Green Peppers
2 Zucchinis
1 cup Pesto (I like to use my homemade pesto but store bought works just as well!)
1/4 cup Chicken Broth

Directions:  Cut chicken into 1.5 inch chunks and cook in the Olive Oil in a skillet over medium heat until chicken is cooked through (about ten minutes — cut a few pieces in half to check the middle of them to be sure they are cooked).  Stir frequently.

** See notes above about Michael’s variation of grilling the chicken.
While chicken is cooking boil water for pasta if you are serving over pasta and cut the veggies. I like them cut into bite-sized chunks.  When chicken is cooked through remove from pan. Add veggies to pan and if you need a bit more oil add that too. Stirring frequently, cook the veggies for about 5-10 minutes, until they are cooked to your liking (some people like them crisp, some like them mushy…just do taste tests until they are good!).  Add the chicken, pesto and chicken broth to the veggies in the skillet and cook for just a few minutes more, until everything is heated and the sauce thickens just a bit.  Drain pasta when it is finished cooking according to directions on package, grate some fresh parmesan, and then put your dish all together.

Pasta topped with chicken pesto stir fry with fresh grated Parmesan sprinkled on top. YUM!

Variation:  Instead of the veggies listed above, if I am in a hurry I will add frozen peas and chopped fresh asparagus to the pot of boiling pasta and mix up the veggies, pasta and pesto for an even quicker dinner.  The only reason this recipe does not have it’s own blog post is because only a couple of us in the house eat asparagus, while EVERYONE in the house will eat the above version.  Happy Cooking!

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Chicken Pesto Stir Fry
 
Ingredients
  • 3-4 Chicken Breast
  • 2 Tbs. Olive Oil
  • 1 Medium Onion
  • 2 Green Peppers
  • 2 Zucchinis
  • ¾ cup Pesto (I like to use my
  • homemade pesto )
  • ¼ cup Chicken Broth
Instructions
  1. Cut chicken into 1.5 inch chunks and cook in the Olive Oil in a skillet over medium heat until chicken is cooked through (about ten minutes -- cut a few pieces in half to check the middle of them to be sure they are cooked). Stir frequently.
  2. While chicken is cooking boil water for pasta if you are serving over pasta and cut the veggies. I like them cut into bite-sized chunks.
  3. When chicken is cooked through remove from pan. Add veggies to pan and if you need a bit more oil add that too. Stirring frequently, cook the veggies for about 5-10 minutes, until they are cooked to your liking (some people like them crisp, some like them mushy...just do taste tests until they are good!).
  4. Add the chicken, pesto and chicken broth to the veggies in the skillet and cook for just a few minutes more, until everything is heated and the sauce thickens just a bit.
  5. Drain pasta when it is finished cooking according to directions on package, grate some fresh parmesan, and then put your dish all together. Pasta topped with chicken pesto stir fry with parm sprinkled on top. YUM!