Creamy Pesto Chicken with Rice and Baby Carrots

Start by preparing the ingredients

1Trim any excess fat from the chicken breasts (2). Wash and peel the baby carrots (1 cup). Cook the rice (1 cup) according to package instructions.

Now, let's cook the Creamy Pesto Chicken with Rice (1 cup) and Baby Carrots (1 cup)

1In a skillet over medium heat, cook the chicken breasts (2) until they are fully cooked and no longer pink in the center. Remove the chicken from the skillet and set aside.

2In the same skillet, add the cream cheese (½ cup) and pesto sauce (¼ cup). Stir well until the cream cheese (½ cup) is melted and the sauce is smooth.

3Add the cooked chicken breasts (2) back to the skillet, coating them evenly with the creamy pesto sauce (¼ cup). Let it simmer for a few minutes to allow the flavors to meld.

4In a separate pot, steam the baby carrots (1 cup) until they are tender yet slightly crunchy.

5Serve the Creamy Pesto Chicken over a bed of fluffy rice (1 cup), with the steamed baby carrots (1 cup) on the side.

6Enjoy your delicious and flavorful creamy pesto chicken dish with a side of rice (1 cup) and baby carrots (1 cup)!