Quick Pesto Chicken Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup shredded chicken (pre-cooked)
02 -
2½ cups cauliflower rice (fresh or store-bought)
03 -
1 tomato, chopped
04 -
2 garlic cloves, minced
05 -
⅔ cup shredded mozzarella cheese
→ Herbs & Greens
06 -
1 cup arugula
07 -
3 tablespoons thinly chopped fresh dill
→ Sauce & Seasonings
08 -
1 tablespoon olive oil
09 -
½ cup milk
10 -
1 tablespoon tomato paste
11 -
2 tablespoons red pesto
12 -
Salt and black pepper to taste
13 -
Grated parmesan cheese for serving (optional)
# Instructions:
01 -
Make fresh cauliflower rice by pulsing cauliflower florets in a food processor or grating half a cauliflower head with a box grater until rice-sized pieces form (about 2½ cups). Alternatively, use store-bought cauliflower rice to save time.
02 -
Heat a tablespoon of olive oil in a large pan over medium-high heat. Add the chopped tomato and sauté for 1-2 minutes until it begins to soften.
03 -
Stir the cauliflower rice into the pan along with one minced garlic clove. Add the shredded chicken, tomato paste, and red pesto. Season with salt, stir well, cover the pan, and cook for 2-3 minutes.
04 -
Pour in the milk and sprinkle half of the shredded mozzarella cheese over the mixture. Cover again and cook for another 2-3 minutes until the cheese begins to melt and the sauce thickens slightly.
05 -
Add the remaining garlic clove and the rest of the cheese. Stir in the fresh dill and arugula. Cook for a final 2 minutes until the greens are just wilted and everything is heated through.
06 -
Serve immediately while hot, optionally topping with freshly grated parmesan cheese and a sprinkle of black pepper.
# Notes:
01 -
You can use rotisserie chicken or any leftover cooked chicken for this recipe.
02 -
For a dairy-free version, substitute the milk with coconut milk or chicken broth and omit the cheese.
03 -
This dish stores well in the refrigerator for 2-3 days and can be reheated in a pan or microwave.