Pesto Chicken Skillet (Print Version)
# Ingredients:
→ Main Items
01 -
2½ cups cauliflower rice (store-bought or freshly made)
02 -
1 chopped tomato
03 -
1 cup pre-cooked shredded chicken
04 -
⅔ cup mozzarella, shredded
05 -
2 minced garlic cloves
→ Fresh Herbs
06 -
3 tablespoons of chopped dill
07 -
1 cup of arugula leaves
→ Sauce and Flavorings
08 -
1 tablespoon of olive oil
09 -
2 tablespoons red pesto
10 -
½ cup milk
11 -
1 tablespoon tomato paste
12 -
Salt and ground pepper as needed
13 -
Optional: grated parmesan for topping
# Instructions:
01 -
If making it fresh, pulse cauliflower florets in a processor or use a grater to create rice-sized bits (aim for about 2½ cups). Grab pre-made cauliflower rice instead for a quicker option.
02 -
Warm a big pan on medium heat and add olive oil. Toss in the chopped tomato and stir for a couple of minutes till they soften slightly.
03 -
Add the cauliflower rice and one garlic clove. Stir in shredded chicken, red pesto, and tomato paste. Sprinkle salt, combine it well, then cover and cook for 2-3 minutes.
04 -
Pour in the milk and spread half the mozzarella cheese over the mix. Cover again and let it cook till the cheese starts melting and the sauce slightly thickens (about 2-3 minutes).
05 -
Toss in the second garlic clove and the remaining cheese. Add the chopped dill and arugula, then stir gently. Let cook for 2 more minutes till the greens soften and everything's hot.
06 -
Serve it right away. Add parmesan and a pinch of black pepper on top if you'd like.
# Notes:
01 -
Rotisserie chicken or any extra cooked chicken works great here.
02 -
For dairy-free, swap the milk with chicken broth or coconut milk, and leave out the cheese.
03 -
You can store leftovers for 2-3 days in the fridge and reheat them in a pan or microwave.