A quick and comforting Tuscan-style chicken dish simmered in a creamy pesto and cream cheese sauce with juicy tomatoes and melted Italian cheeses.

4 (4 ounce) boneless, skinless chicken breast halves

4 ounces cream cheese, cubed

1/4 cup water

1/4 cup pesto

2 cups grape or cherry tomatoes

1 cup finely shredded Italian style five cheese blend

Cooking spray

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Heat a large nonstick skillet sprayed with cooking spray over medium-high heat.
Add the chicken breasts, cover, and cook for several minutes per side until fully cooked through.
Remove the chicken from the skillet and cover to keep warm.
In the same skillet, add cream cheese, water, pesto, and tomatoes.
Cook uncovered over medium heat, stirring occasionally, until the sauce is smooth and heated through.
Return the chicken to the skillet and stir gently to coat with the sauce.
Cook briefly until everything is heated through.
Sprinkle shredded cheese over the top and let it melt before serving.

Add spinach for extra nutrition and color.

Mushrooms or zucchini can be added for more texture.

Serve over pasta, rice, or mashed potatoes for a complete meal.

Sauce thickens as it sits; add a splash of water when reheating.