Creamy Pesto Chicken with Roasted Garlic Parmesan Potatoes and Sauteed Asparagus
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Nicola Skinner
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Tonight, let's make Creamy Pesto Chicken with Roasted Garlic Parmesan Potatoes and Sautéed Asparagus! First, preheat your oven to 400°F. Roasting the garlic and potatoes takes about 30 minutes, so get those prepped and in the oven first. While they roast, whip up the pesto and sauté the asparagus. The chicken cooks quickly, so save that for last. In about an hour, you'll have a restaurant-quality meal!
Meat, Eggs, & Dairy
- 1 1/2 pounds boneless skinless chicken breast
- 1/2 cup heavy cream
- 4 tablespoons butter
- 1/2 cup grated Parmesan cheese
Fresh Produce & Herbs
- 1 1/2 pounds small potato
- 1 bunch asparagus
- 2 cups fresh basil leaf
Seasonings & Spices
- 1 head garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Pantry Items
- 1/2 cup chicken broth
- 1/4 cup olive oil
- 1/3 cup pine nuts
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