Instructions
Step 1: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 6-7 minutes per side or until golden and fully cooked. Slice and set aside.
Step 2: In the same skillet, lower the heat and add the pesto, heavy cream, garlic powder, red pepper flakes, and Parmesan cheese. Stir well and simmer until the sauce thickens slightly, about 5 minutes.
Step 3: Toss the sliced chicken into the Alfredo sauce until well-coated.
Step 4: In a small bowl, mix together feta, Greek yogurt, lemon juice, and hot sauce until smooth. Adjust heat level as desired.
Step 5: Preheat oven to 425°F (220°C). Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and sprinkle with Parmesan. Roast for 18-20 minutes, or until edges are crispy.
Step 6: Plate the creamy pesto chicken with a generous scoop of spicy feta cream and roasted Parmesan broccoli on the side.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For best texture, reheat the broccoli in the oven or toaster oven to maintain its crunch.
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