Pesto Recipe

Prep

Pat chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 3/4-inch thickness so they cook evenly.

In a small bowl, mix 1 tablespoon olive oil, 3/4 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano. Rub the mixture evenly over both sides of the chicken breasts.

Heat a grill pan or skillet over medium-high heat until hot. Add a thin coat of oil or spray. Grill chicken 4-6 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C) in the thickest part. Transfer to a plate and let rest 5 minutes, then slice into 1/2-inch strips.

While chicken cooks, prepare the vegetables. Slice mushrooms, drain and quarter artichoke hearts if whole, and slice roasted red peppers and sweet peppers into strips.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté 3-4 minutes until they begin to brown. Add sweet peppers and continue cooking 2 minutes.

Add the quartered artichoke hearts and sliced roasted red peppers to the pan. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook everything together 2-3 minutes just to warm and combine flavors. Remove vegetables from pan and keep warm.

Make the pesto

While vegetables are cooking (or ahead), make the pesto: In a food processor combine 1 packed cup fresh basil leaves, 3 tbs pine nuts, 2 cloves garlic, 2 tbs grated Parmesan cheese, 1 tbsp lemon juice, and 1/2 tsp salt. Pulse to break down the leaves, then while the motor runs pour in 1/2 cup extra-virgin olive oil in a steady stream until incorporated into a smooth but slightly textured paste. Taste and adjust salt or lemon as desired. Reserve 3-4 tablespoons of pesto for garnish/finish; the remainder will be stirred into the sauce.

Make the white (alfredo-style) sauce

In the same skillet used for vegetables (wipe out if necessary) melt 2 tbs unsalted butter over medium heat. Stir in 2 tbs all-purpose flour and cook, stirring, 1-1.5 minutes to form a roux but not brown. Gradually whisk in 2 cups milk and 1 cup heavy cream, whisking constantly to avoid lumps. Bring to a gentle simmer and cook 3-4 minutes until sauce thickens and coats the back of a spoon.

Whisk 3 tbs grated Parmesan into the sauce until melted. Season with 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting. Remove the pan from heat and stir in 1/3 to 1/2 cup of the prepared pesto (depending on how pronounced you want the pesto flavor) until fully incorporated and the sauce turns a pale green. Keep warm over very low heat; do not boil after adding pesto.

Return the warm vegetables to the skillet with the pesto white sauce and stir to coat evenly. Add the sliced grilled chicken and gently fold to combine, cooking over low heat just until everything is heated through (1-2 minutes).

Taste and adjust seasoning if needed. If sauce is too thick, thin with 1-2 tablespoons milk. If you reserved pesto for garnish, drop dollops (about 3-4 tbs) on top and swirl gently for visual contrast.

Serve the chicken and vegetables in pesto white sauce immediately, garnished with fresh basil leaves and extra grated Parmesan if desired.