This tasty and very adaptable chicken and squash stew is simple to make.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 skinless, boneless chicken breast halves – cut into strips
- 4 large cloves garlic, sliced
- 3 ½ tablespoons sherry
- ¼ cup pine nuts
- ½ cup chopped fresh basil
- 1 (8 ounce) container reduced fat sour cream
- 3 tablespoons grated Parmesan cheese
- ground black pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat, and cook chicken for about 5 minutes, until lightly browned. Mix garlic and sherry into the skillet. Cook and stir until all liquid is reduced, chicken is no longer pink, and juices run clear.
- Mix pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce heat to low, and mix in basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.
- Add a splash of milk or cream for a slightly thinner sauce.
Nutrition Facts
| Calories | 311 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 7 g |
| Sodium | 210 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I like to add white wine with mushrooms. Delish
This is a quick and easy recipe, I typically would’ve sautéed the garlic first, and maybe would’ve browned the pine nuts as well first but the flavor was good as written. I was a little challenged with the overall consistency of the sauce. I see some people talk about thinning it, but I really had the opposite problem. The moisture from the chicken and sherry was to much to burn off without overcooking the chicken. Next time I will spoon off most of the liquid before adding the sour cream. I had to thicken the sauce with a little cornstarch. Thank you so much for the recipe!
Based on other reviews, I halved the amount of chicken. I served over pasta and fed 3 people, but there was not nearly enough sauce. If you’re feeding a family of 4, I would double this recipe, but not the amount of chicken.
Served on top of whole wheat spaghetti. Pretty decent.
Awesomely tasty and fast to prepare!
Quick, easy and good. I subbed nonfat plain yogurt for the sour cream to reduce the fat content. Unfortunately, my aubstitution yielded a somewhat watery sauce, but the flavor was fine.
Really didn’t care for this. The “sourness” of the sour cream dominated the dish. Not sure if I’ll attempt it again, but if I do, I would use cream cheese/chicken stock instead of sour cream as it looks like a yummy cheesy alfredo type sauce but tastes too sour.
This is one of our family’s favorite dishes and it is SOOO easy! Super quick, no fuss and delicious. The only thing I do to change anything is add MORE basil (double)and double the sour cream so there’s a lot of sauce to spoon over the chicken and any pasta. Thank you so much for this recipe! It’s the best!
This was fantasic….and so easy. My 11-year-old loved it.
After reading the other reviews I used half and half instead of sour cream and had plenty of sauce. I put the basil, pine nuts and 1/2 of the half and half in a food processor and it was wonderful. Would be plenty to put on pasta, if desired. Salt was needed.
This recipe tasted very good. Thank you very much for this recipe.
Good recipe and fairly healthy. I added cooked, chopped asparagus at the end and it worked very well with the sauce and chicken.
Awesome taste and so easy to make
Outstanding and easy! Even my pickiest eater (11 yrs old) loved it. Since I had a 10 oz jar of pesto sauce, I substituted that for the pine nuts & basil. It worked out wonderfully. We’ll make this one over and over!
We loved this! I had to change it a bit – only had some fresh pesto so I added that instead of the fresh basil and pine nuts. I served it over pasta and it went down a treat!
Pretty good, I took another users advice and only used 2 chicken breasts so there was more sauce, it came out perfect. The flavor was a little bland, it was missing something. But was still good, I would make this again.
I have tried this recipe two times, and have found it to be a let down. While it is very flavorful, there is absolutely no creaminess to it. I will not make this again.
Quick and easy. Served this over angel hair pasta.
This was delicious, very flavorful. I served it with Jasmine rice and a salad!! Will make again. I didn’t care for the pine nuts though, I think I will try a different nut next time.
This was great! I only used two chicken breasts but kept everything else the same- this way there was enough sauce. I think that with 4, there wouldn’t have been enough. I liked how it used light sour cream. Served with Delicious and Easy Mock Risotto, and it went really well.
This is a wonderful and easy creamy pesto recipe. I ended up blending the garlic, basil, pine nuts and cream in a blender and then added the sauce to the already cooked chichen and let it simmer for a few minutes. I served it over white rice. Great recipe! Thank you.