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Creamy Spinach & Artichoke Pesto Chicken

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Whip up dinner in a snap with this 4-step family favorite that’s perfect for busy weeknights.

Creamy Spinach & Artichoke Pesto Chicken

Minutes to Prep 15

Total Minutes 25

Serves 4

Difficulty 2

Ingredients

Spinach & Artichoke Pesto – 7 oz.

Shredded Parmesan Cheese

Shredded Parmesan Cheese – 5 oz.

4 chicken breasts, boneless and skinless
1 container BUITONI Refrigerated Spinach & Artichoke Pesto (7 oz.)
1 tablespoon heavy cream or half & half
1 1/2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
1/2 cup mozzarella cheese, shredded

Method

COOK chicken breasts in a nonstick skillet at 400° F for about 4 minutes on each side; transfer to an 8×8 baking pan.

MIX the pesto, cream and parmesan cheese together in a bowl.

TOP each chicken breast with pesto mixture and mozzarella.

BAKE for 8-10 minutes. If desired, brown under broiler. Serve and enjoy!

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