PESTO CHICKEN & POTATOES
This was wonderful. It used up the leftover pesto I had, and the partial bags of frozen spinach and tri-colored bell peppers, and the mushrooms that would have gone bad. I love dinners that use up what I already have. It is easy to prepare, you just have to give it time to cook, which can be agonizing when you are home from a long day of work and are starving. But I think it was worth it.
Provided by Lilis Mommy
Categories Chicken Thigh & Leg
Time 50m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat the oven to 450. Peel and cut the each potato into 8 wedges. Place on a lined & sprayed cookie sheet. Bake for 40 minutes.
- After you put the potatoes in the oven, Heat up a saute pan to medium. Spread the pesto on the chicken thighs.
- Place chicken, frozen spinach, peppers, mushrooms, salt & pepper in the pan and cover. Cook for about 10 minutes and flip the chicken. You will want to cook the chicken until the juices run clear (about 10-15 more minutes).
- When the chicken is done, you should only have a few more minutes until the potatoes are done. Turn off the heat under the chicken but keep it covered until you are ready to serve.
- Serve with a salad.
Nutrition Facts : Calories 398.9, Fat 15.4, SaturatedFat 4.5, Cholesterol 79, Sodium 549.6, Carbohydrate 42.5, Fiber 8.2, Sugar 2.8, Protein 25.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love