4 boneless skinless chicken breasts, cut in pieces
1 large red onion, chopped
4 garlic cloves, finely chopped
1 can whole mushrooms
1 cup cherry tomatoes, cut in halves
4 tbsp tomato pesto
1. Heat 1 Tbsp EVOO in a large skillet pan on medium heat. Add chicken.
2. Sautee chicken until no longer pink, turning frequently, to cook/brown all chicken. Set chicken aside.
3. Add chopped onions to the pan, sautee approx. 2 minutes, add garlic. Once Garlic begins to brown, add mushrooms. Cook for another 5 minutes.
4. Add tomatoes, pesto and chicken. Mix and heat through.
5. Garnish with fresh Basil or Parsley (optional)
Goes well with herbed quinoa!
