Creamy Pesto Chicken with Legnano Green Pesto


  • 1 tablespoon extra virgin olive oil
  • 4 skinless, boneless chicken breast halves – cut into strips 3 1/2 tablespoons sherry
  • 6 tablespoons of Green Pesto
  • 1 (8 ounce) container reduced fat sour cream
  • Ground black pepper to taste


  • Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned.
  • Mix the sherry into the skillet.
  • Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
  • Reduce the heat to low, and mix in the pesto sauce, sour cream and pepper.
  • Continue cooking until heated through.
  • Serve over rice or pasta with extra Parmesan cheese to sprinkle on top.