Ingredients

  • 450g boneless, skinless chicken breasts, cut into bite-sized pieces
  • 500ml Take Stock chicken bone broth
  • 120g fresh basil leaves, tightly packed
  • 50g grated Parmesan cheese
  • 60ml extra-virgin olive oil
  • 2 cloves garlic, minced
  • 120ml double cream
  • Salt and pepper, to taste

Instructions

  1. In a large pot, bring the Take Stock Chicken Bone Broth to a boil over high heat. Add the chicken and reduce the heat to a simmer. Let the chicken cook for 10-15 minutes, until fully cooked through.
  2. While the chicken is cooking, prepare the pesto. In a food processor, pulse together the basil, Parmesan cheese, olive oil, and garlic until smooth.
  3. Once the chicken is fully cooked, remove it from the pot with a slotted spoon and set it aside on a plate.
  4. Add the pesto to the pot with the bone broth and stir to combine. Cook for 2-3 minutes over medium heat, until the pesto is fragrant.
  5. Reduce the heat to low and add the heavy cream to the pot. Stir to combine and let the mixture simmer for 5-10 minutes, until slightly thickened.
  6. Add the cooked chicken back to the pot and stir to combine with the creamy pesto sauce. Let the mixture simmer for a few more minutes, until heated through.
  7. Season to taste and serve!