Oh my goodness! This is one of the recipes that I wish I could transmit smell through the screen. You will not be disappointed by this recipe. No- dairy, no- sugar, no-gluten but all things delicious, creamy and oh so yummy! Creamy Pesto Chicken.
This recipe was inspired by the strong smells of basil, as we walked through the farmers' market, this weekend. I couldn't resist purchasing a large bunch and, promptly, thinking, "Pesto!"
First things first, Five minute, Dairy-free Pesto.
1/3 cup Olive Oil (cold-pressed)
1/4 cup Pine Nuts
1 cup Fresh Basil ( save a few leaves for your finished dish)
2-3 cloves garlic
Sea Salt and Pepper, to taste
Blend all ingredients in a food processor. Salt and pepper, to taste. If you prefer more garlic, (my Italian family would baulk at me for only putting 2-3 cloves!) add as many as you would like to add. Set aside pesto to make the Creamy Chicken Part next.
Creamy Pesto Chicken Ingredients:
6-8 boneless, skinless chicken thighs (you can use breasts, if you'd like)
1 tbsp. coconut oil
1 yellow onion
3/4 cup Full-fat Coconut Milk
1/2-3/4 cup Organic Chicken Broth
1/2 cup Fresh Pesto (made from above recipe)
In a large skillet, add oil and cook chicken thoroughly. About 6-8 minutes on each side.
While those are cooking, cut onions into thin stripes.
When chicken is cooked, set aside.
In the same skillet, saute onions until translucent. About 5-7 minutes.
Once onions are translucent, Add pesto to pan and saute 1-2 minutes.
Add chicken broth and stir to combine with pesto.
Add cream and stir over medium heat until sauce is creamy and smooth.
Add chicken back to pan. Stir to combine. Garnish with basil leaves.
Okay, so this is a completely dairy-free recipe BUT if your household contains individuals that just don't wish to leave out the cheese, simply add shredded parmesan as a garnish. :)
Serve chicken with a veggie side or atop zucchini noodles, quinoa or brown rice.