I came home very ambitious to whip up some chicken and pesto sauce. Then I thought to myself, “I wonder if I can make a creamy pesto sauce?” Well, by George, I did and it was delicious. Coincidentally, I had all of the ingredients on hand. Here’s how I made it.

I cut up two chicken breasts into strip chunks and began sauting them in a little olive oil.

To make the sauce, I had some Trader Joe’s pesto, heavy whipping cream and pure Irish butter.

Once the chicken no longer had any pink on its outer edges and was starting to brown, I added a 1/2 cup of heavy whipping cream,

about 2 tablespoons of Irish butter,

a little bit of olive oil to thin out the cream,

and some of the pesto (I’d say about 1/4 cup).

Stir to combine and then turn down the heat so the cream warms but doesn’t burn. Let simmer for about 5 minutes.

Then serve over rice for a delicious meal. Here’s the recipe:

Chicken and Rice with Creamy Pesto Sauce

2 chicken breasts
2 cups jasmine rice
1/2 cup heavy whipping cream
2 tablespoons pure Irish butter
1-2 tablespoons olive oil
1/4 cup pesto
sea salt, to taste

1. Set rice cooker to cook rice until done.
2. Cut the chicken breasts into strip chunks and saute in olive oil until no pink shows.
3. Combine remaining ingredients and reduce mixture to a simmer.
4. Stir occasionally, and simmer for five minutes.
5. Serve over bowl of rice.