This dish is best served with pasta tossed in parmesan cheese and truffle oil (or rice if you’re Asian). The tomato paste is a good tangy balance to the basil pesto, and the cream adds the luxurious texture. Also, baking the chicken is better than frying it, as you lose the extra fat in the process. It’s still moist, but not as fatty.
If you ever find yourself in the same kind of bind and you have relatively similar ingredients in your home, I recommend that you try this out instead of reaching for that pack of instant ramen/Kraft Dinner/pancit canton. This is just as quick, but healthier. No salt or MSG either, so your kidneys will thank you.
Don’t be afraid of colour – it’s 2020, so leave the monochromatic scheme behind. Especially with food, it’s more appetizing to see different colours on your plate. And you have to admit, having that variety makes you feel a little bit fancier. If that doesn’t lift your mood, I don’t know what will.