Pesto Chicken Skillet

• Olive oil
• 2 chicken breasts, cut into 1-inch chunks
• 2 medium bell peppers, diced
• 2 small zucchinis, diced
• 1 Tbsp. butter
• 1 Tbsp. flour (I used oat flour)
• 1 c. milk (I used almond milk)
• 1 c. cheese, shredded

Pesto

• 1 c. spinach leaves
• 1/4 c. basil leaves
• 1 clove of garlic
• 1/4 c. olive oil
• Optional: 2 tsp. lemon juice
• Optional: 2 Tbsp. Parmesan cheese
• Salt and pepper

• In a large skillet, heat 1-2 Tbsp. of olive oil over medium-high heat. Add the chicken and cook until browned, about 8-9 minutes. Season with salt and pepper. Remove and set aside.
• In the same skillet, add 1 Tbsp. of olive oil. Sauté the peppers for 4-5 minutes. Then, add the zucchini and sauté for an additional 4-5 minutes.
• In a blender or food processor, blend the spinach, basil, and garlic. Then, stream or slowly blend in the olive oil.
• Move the veggies over to one side of the skillet. Next, add the butter and allow to melt on the empty side of the skillet. Then, whisk in the flour. Allow to cook for 1-2 minutes. Whisk in the milk. Next, stir and allow mixture to cook and thicken for 2-3 minutes. Add 1/2 cup of shredded cheese and stir until melted. Finally, stir in about half of the pesto. Add more if desired.
• When serving, garnish with basil and the remaining shredded cheese.