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Serve warm for the best texture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave.
The pesto cream sauce can thicken when chilled; stir in a splash of milk or cream when reheating to loosen it.
Variations:
Substitute chicken breasts with turkey or firm tofu for a different protein option.
Add sun-dried tomatoes or olives to the pesto cream for extra Mediterranean flair.
Use sweet potatoes instead of Yukon Gold potatoes for a sweeter side.
Make it vegan by replacing heavy cream with coconut cream and Parmesan with nutritional yeast.
FAQ:
Can I prepare the pesto cream in advance?
Yes, the pesto cream can be made up to 2 days ahead and stored refrigerated. Stir well before serving.
What if I don’t have fresh herbs?
Dried oregano, thyme, and basil can be used but use them sparingly to avoid overpowering the dish.
Can I bake the chicken instead of grilling?
Yes, bake at 400°F (200°C) for about 20 minutes or until cooked through.
Is this dish suitable for meal prep?
Absolutely. Keep components separate until ready to serve for best texture.
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