Chicken Pesto Recipe
Shredded chicken breast, pesto, roasted red peppers, provolone
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Chicken
In a large pot, bring water to a boil. Add the shredded chicken breast and cook for about 15-20 minutes until fully cooked. Drain and allow to cool slightly, then shred the chicken further if needed.
- 2
Prepare the Pesto Sauce
In a mixing bowl, combine the shredded chicken with the pesto sauce. Mix well until the chicken is evenly coated with the pesto.
- 3
Chop the Roasted Red Peppers
If using whole roasted red peppers, chop them into bite-sized pieces. If using jarred roasted red peppers, simply drain and pat dry.
- 4
Combine Ingredients
Add the chopped roasted red peppers to the pesto chicken mixture and stir to combine.
- 5
Prepare the Provolone
Shred or slice the provolone cheese, depending on how you wish to serve it.
Cooking
- 6
Heat the Mixture
In a large skillet over medium heat, add the pesto chicken and roasted red pepper mixture. Cook for about 5-7 minutes until heated through, stirring occasionally.
- 7
Add Provolone
Once the mixture is heated, layer the provolone cheese on top of the chicken mixture. Cover the skillet with a lid and allow the cheese to melt for about 3-5 minutes.
- 8
Season to Taste
Taste the mixture and season with salt and black pepper as desired. Stir in fresh basil just before serving.
