I like cooking once and eating twice… or three times… Especially when everyone in my house cheers when I cook it, no matter which way I fix it or how often they eat it. Pesto with shredded chicken is just that way. This versatile concoction is one I never make without planning for leftovers. Use Pesto with Shredded Chicken on toasted bread with melted provolone cheese and fresh tomato and lettuce for fantastic sandwiches. Use it over shredded lettuce with tomatoes for a filling salad. Or combine it with cooked, whole wheat pasta topped with diced tomatoes and freshly grated Parmesan cheese.
If you don’t have a basic pesto recipe, check out this one, Basic Pesto and How to Freeze It.
- 1 lb chicken breast boneless, skinless
- salt and pepper to taste
- 1/2 cup Pesto if you use the ice tray storage method, it is about 4 cubes, give or take
- 1/2 cup Greek Yogurt, Plain
- fresh, chopped tomatoes
- chopped lettuce for salads or leaves for sandwiches
- slices of cheese, if desired
- toasted bread for sandwiches or whole wheat pasta
- Bake chicken as you normally would. I usually cook mine on 350 degrees for 25 minutes, give or take based on the thickness of the chicken. Make sure you salt and pepper the chicken well. Once the chicken is cooked through and cool enough to handle, shred the chicken with two forks or with your hands.
- Mix your pesto and greek yogurt together. Only add salt or pepper if you are certain. Remember the chicken was salted and peppered as well. Add the pesto mixture to the shredded chicken and combine.