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Chicken with basil pesto

Chicken with zucchini squash and basil pesto
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: chicken, Dinner, Lunch
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 lb chicken breast or thighs
  • 1 medium zucchini squash or yellow squash
  • 2 medium shallots or 1 onion
  • 4 Tablespoon olive oil
  • 1 Tablespoon minced garlic
pesto sauce
  • 3 Tablespoon Basil pesto
  • 1 1/2 tsp Dijon mustard
  • 1 tsp oregano
  • 1 dash cinnamon
  • 1 tsp olive oil
  • 3 ounces white wine

Equipment

  • 1 12 inch frypan
  • 1 spatula
  • 1 Set of measuring spoons
  • 1 set of measuring cups
  • 1 Kitchen knife
  • 1 Cutting board
  • 1 Small Bowl
  • 1 medium bowl

Method
 

make sauce
  1. in a small bowl add pesto, mustard, oregano, wine, olive oil, and cinnamon and mix. Set aside.
Prepare chicken and vegetables
  1. Cut up vegetables and set aside
  2. Cut up chicken and set aside.
  3. Heat a 12inch frypan over medium heat. Add olive oil and sauté chicken until golden brown.
  4. Remove chicken from pan and set aside. Deglaze the frypan with zucchini squash. 6-7 minutes.
  5. Add shallots/onion and sauté for 3-4 minutes.
  6. Reintroduce sauteed chicken to frypan and add pesto sauce. Mix well. Serve over white rice or noodles.