Season the chicken with salt, pepper, and rub it with the basil pesto.
In a large nonstick saucepan, heat olive oil.
Cook the chicken in a skillet for 5 minutes or until it is cooked through.
Mix the flour, basil pesto and evaporated milk in a bowl or cup. Once the sauce is ready, whisk it until well combined.
Take out the chicken from the skillet.
Heat the skillet again and add the tomatoes. You can add more olive oil to make the pan a bit more dry.
To cook the tomatoes, heat them on medium heat for 1 minute or until they begin to soften.
Bring the sauce to a boil in a saucepan.
Put the chicken back into the skillet. Cook for 2 to 3 mins or until it is cooked through.
Turn off the heat
Garnish with basil and cheese ribbons
Serve with pasta, rice, or salad
