Chicken and Broccoli in Creamy Pesto Sauce

We had my mother and father-in-law over for dinner Saturday night and served them one of my favorite dishes: Chicken and broccoli in creamy pesto sauce. For convenience, this recipe utilizes cream sauce and pesto that is already made, feel free to make your own sauce for this recipe.

This meal is usually a treat for us because of the cream sauce. This meal also isn’t the cheapest, but there are ways to save. I wish I was able to take pictures of this lovely dish, but we were busy entertaining and busy eating and there was none left afterwards!

Chicken and Broccoli in Creamy Pesto Sauce
Serves 4

Ingredients:

  • About 2 lbs chicken breast (I bought in bulk and on sale, and paid about 81 cents per serving, $3.25 total)
  • 2 heads of broccoli, cut into florets – $3 total
  • 1 container fresh pesto $4.99 (or, save money and buy the pesto flavor packet in the marinade aisle – $1.99)
  • 1 container fresh Alfredo sauce $3.99 (or, buy in a jar, $2.50)

Total – $15.23, or $3.80 pp – using budget shortcuts, $10.74, $2.68 pp

Optional recipe enhancement:

  • 1 bunch asparagus, cut into small discs, with heads set aside – 80 cents
  • 3 tbsp butter – 89 cents (and we use butter that is about $7 a pound)
  • 5 cloves garlic, diced – 40 cents

Enhancement cost: $2.09, 52 cents a person (less if you don’t use pastured butter)

Directions:

  • Season chicken breasts with pepper, garlic powder, and anything else you may like
  • Cut asparagus into thin discs, leaving the heads intact
  • Grill chicken breasts in large pan, set aside
  • Add butter, garlic, and asparagus to separate pan and cook on low until garlic starts to brown, set aside (optional step)
  • Meanwhile, cook broccoli until crisp tender
  • To make sauce – combine Alfredo sauce and 2/3-1 whole container (to taste) of pesto (or whole envelope), simmer in small pot until warmed through, may add milk if too thick. Add garlic asparagus mixture if using.
  • Mix broccoli with sauce and serve over chicken (if you are a pasta eater, this tastes great with pasta)
  • Enjoy!

Total meal cost for 4 people: about $10.74-$17.32, depending on ingredients used (prices will also vary with where you buy your ingredients and if they are on sale or not)

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Cheesy Chicken Enchiladas with Green Sauce

While my husband and I are for the most part, grain-free, we do allow ourselves cheats or treats occasionally. Chicken Enchiladas are one of our favorite leftover-chicken-meals and it’s quick, easy, and flavorful.

Disclaimer: These are white girl enchiladas, but I still maintain that they taste pretty good.

Chicken Enchiladas with Green Sauce

A small batch on Enchiladas before going into the oven.

Exact measurements aren’t important when it comes to making these. You can make as little or as much as you want, just adjust the ingredient amounts. I have listed the amounts we usually use, but these are in no way, the only amounts in which to make enchiladas. Play around with what works for you!

Ingredients:

  • Leftover chicken, shredded (approx. 1/2-1 full size chicken)
  • 1 jar salsa verde, divided (we like the one from Trader Joes)
  • 1/4 cup sour cream + more for serving
  • 1/2-1 lb pepper jack cheese, shredded and divided
  • Flour tortillas (Depends on size, but we usually use 3-8 tortillas)
  • Optional: Seasonings for chicken (Cumin, garlic, chili powder, etc.)
  • Other optional ingredients: Green chiles, olives, and veggies

Directions:

  • Preheat oven to 375 degrees. Lightly grease pirex dish or other pan.
  • Mix shredded chicken, 1/4 cup sour cream, 1/3 jar salsa verde, 1/4-1/2 amount of cheese, and any other seasonings or ingredients.
  • Spoon into center or tortilla, and roll tortilla. Place tortilla roll seam side down in dish. Continue until you use all of the chicken mixture.
  • Spread 1/3 jar of salsa verde on top of enchiladas and the sprinkle the rest of the cheese on top.
  • Bake 10-15 minutes or until cheese it melted and enchiladas are cooked all the way through.
  • Serve with sour cream and green sauce.

This small batch on Enchiladas uses 3 large sprouted tortillas and has green chiles in the filling