• 1 teaspoon olive oil
  • 4 medium chicken breasts
  • 4 tablespoons light cream cheese
  • ⅓ cup low-sodium chicken broth
  • 1/8 cup pesto sauce


  1. Heat oil in a large, nonstick skillet on medium heat.
  2. Add chicken. Cook 6 to 8 minutes on each side, until done.
  3. Transfer to plate and cover to keep warm.
  4. Add cream cheese to skillet. Cook on medium heat for 5 minutes, stirring occasionally, until it melts.
  5. Whisk in broth and pesto. Continue to cook, stirring, for 2 to 3 minutes until sauce is thick and well blended. Pour over chicken.