Creamy Tomato, Basil-Pesto Chicken with Red Peppers, Onions & Cannellini Beans

First off, let's talk chicken thighs. Yes, those beautifully fatty, flavor-packed bundles of joy that are about to get crisped to perfection. Keep the skin on, folks – it's not just there for a good time, it's there for a long time, ready to infuse your dish with all the flavors you didn't know you needed. Then, we've got the supporting cast: a red bell pepper that's as vibrant as my last online shopping spree, half a yellow onion that's ready to make you cry tears of joy, and a bunch of garlic cloves because, let's face it, garlic is the duct tape of the culinary world – it fixes everything. And let's not forget our leguminous friend, the cannellini bean, ready to add a bit of substance to our saucy soiree.

Now, onto the sauce – oh, the sauce! It's where the magic happens, the symphony begins, and the angels sing. Picture this: butter, basil pesto, tomato paste, chicken broth, and a sprinkle of garlic salt and garlic powder, all coming together in a medium-sized pan like old friends at a high school reunion. Stir it, let it bubble like your personality, and then simmer it down like your mood on a Monday morning. Meanwhile, your chicken and veggies are getting cozy in another pan, sizzling away and living their best life sprinkled with spices. Once everything is cooked to perfection and your kitchen smells like heaven's cafeteria, marry the sauce with the chicken and veggies, and voilà, you've got yourself a dish that's ready to impress.

So, there you have it, folks – a dish that's not only easy to whip up but also guaranteed to make you look like a culinary genius (even if your cooking skills are usually more microwave-oriented). Serve it up, take a bow, and enjoy the standing ovation from your taste buds. And remember, if anyone asks for your secret, just wink and say, "It's all in the wrist."

Yield: 3

Author: Sippin Foodie

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Creamy Tomato, Basil-Pesto Chicken with Red Peppers, Onions & Cannellini Beans

Crisp those chicken thighs, add some veggies and make the tastiest sauce you’ve ever had. This is a 20 min delicious concoction, perfect for any time of year.

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

• 3 Chicken Thighs (leave skin on for flavor)
• 1 Red Bell Pepper
• 1/2 Yellow Onion
• 5-7 Garlic Cloves
• 1/2 Can Cannellini Beans
• 3 tbsp Butter
• 3 tbsp Basil Pesto sauce @raoshomemade is so good!
• 3 tbsp Tomato Paste
• 1 1/4 Chicken Broth
• EVOO (extra virgin olive oil)
• Garlic Powder
• Garlic Salt
• Dried Basil
• Salt & Pepper

Instructions

1. use two frying pans, 1 large one for the chicken and veggies, and one medium sized one for the sauce.
2. In the medium pan, turn on medium heat, add 1 tbsp butter, 3 tbsp basil pesto sauce, 3 tbsp tomato paste, 1 1/4 cup chicken broth, garlic salt and garlic powder. Stir well, and let it bubble. Once it’s bubbling turn to low and let it simmer while you cook the rest.
3. in the large pan, add evoo, chopped onions, peppers garlic cloves. Add a little salt and sauté for about 3 minutes.
4. then add the chicken, 2 tbsp butter, and sprinkle garlic powder and salt on top. Let it cook on medium high for about 5 minutes. Flip chicken over and repeat with garlic powder and salt. Let it cook another 5 minutes until crisping. Toss veggies around every once and awhile.
5. add the beans all over and let it cook another few minutes. Make sure chicken is fully cooked.
6. add the sauce (taste test first) on top, and serve the chicken with veggies. Eat as is or add some rice! Enjoy!

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