My Favorite Creamy Pesto Chicken



  1. Heat the oil in a frying pan over medium heat.
  2. When hot, add the chicken, onion, sun-dried tomatoes, oregano, thyme, and red pepper flakes.
  3. Saute for 5 minutes.
  4. Place all the remaining ingredients except the basil in a food processor or blender.
  5. Blend on high until smooth for 30 seconds.
  6. Add the basil and pulse to break it up slightly, but before the sauce turns a bright green color.
  7. Pour the sauce into the pan and toss the chicken to coat.
  8. Reduce the heat to low, cover, and cook for 15 minutes, stirring every couple of minutes.
  9. Divide the spiral-sliced zucchini among 4 plates and top with equal portions of the chicken and sauce.