Prep: Trim and remove strings from peas. Cut chicken into strips about 2 inches long and ½ inch wide.

1. Heat very large skillet over medium-high heat until skillet is hot. Add 1 tablespoon oil and swirl to coat bottom of skillet. Add sugar snap peas and stir-fry until peas are crisp-tender, about 1½ minutes. Transfer to plate.

2. Add remaining tablespoon oil to skillet and heat. Season chicken with ½ teaspoon salt and ¼ teaspoon freshly ground pepper. Add to skillet and cook, stirring often, until chicken is lightly browned and almost cooked through, about 4 minutes. Return peas to skillet.

3. Sprinkle cornstarch over broth in small bowl and whisk to dissolve cornstarch. Pour into skillet. Stir in pesto and heavy cream. Cook until sauce comes to a boil and thickens, about 2 minutes. Season with salt and pepper to taste. Serve, spooned over rice.

Variation

Substitute ¼ cup chopped fresh basil for the pesto.