Leone's Special Recipe
Garlic, broccoli and chicken with a pesto sauce
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Ingredients
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Main Ingredients
Pesto Sauce
Method
Preparing Chicken and Broccoli
- 1
Cook the Chicken
Heat a large skillet over medium heat. Add a tablespoon of olive oil. Season the chicken breasts with salt and black pepper. Cook for about 6-7 minutes on each side or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Remove from skillet and let rest.
- 2
Sauté the Broccoli
In the same skillet, add another tablespoon of olive oil if needed. Add the garlic cloves (minced) and sauté for about 1 minute until fragrant. Add the broccoli florets and sauté for an additional 5-7 minutes until the broccoli is tender but still crisp.
Making Pesto Sauce
- 3
Blend the Pesto
In a food processor, combine the fresh basil leaves, pine nuts, Parmesan cheese, garlic, salt, and black pepper. Pulse until finely chopped. With the processor running, slowly add the olive oil until the mixture is well blended and creamy. Taste and adjust seasoning if necessary.
Bringing it All Together
- 4
Combine Ingredients
Slice the cooked chicken into strips. Add the chicken back to the skillet with the sautéed broccoli. Pour the pesto sauce over the chicken and broccoli, stirring to coat everything evenly.
- 5
Serve
Serve hot on a plate, garnished with additional Parmesan cheese and pine nuts if desired.