Low Budget Recipe: Chicken Sun Dried Tomato Pesto Primavera (no photo, sorry).

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Chicken Sun Dried Tomato Pesto Primavera (no photo, sorry).

Download I used to make this a long time ago and just thought of it again, so I made it last night. I made a lot of it, because we like leftovers. The recipe below would be a single batch, approx. 4 servings.

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2 T. olive oil (any neutral oil will work, olive just adds a tad of flavor)

1.5 lbs. chicken, any part chopped into approx. 1″ or so pieces (I used boneless, skinless thighs)

Sponser

1 small zucchini, chopped into half moons (or half of a regular sized one)

1 small yellow squash, chopped into half moons (or half of a regular sized one)

1 small – medium crown of broccoli, broken into florets

.5 lb of asparagus, cut into approx 2″ pieces (it was on sale very cheap)

.5 lb. angel hair pasta (this works well because the sauce clings to the pasta, but use whatever small pasta you like)

1 jar [Mezzetta Sun Ripened Tomato Pesto](https://www.walmart.com/ip/Mezzetta-Tomato-Pesto/30911784) (not expensive at all)

Salt, pepper, garlic powder or granulated garlic

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Put water on to boil for the pasta.

Prepare all of the vegetables.

Add the oil to a skillet and brown the chicken in the skillet with the salt, pepper and garlic.

When browned, add all the veg, hold back on the yellow squash until the rest are about half done.

Saute until all veg are done and add the cooked pasta and tomato pesto sauce.

Combine all ingredients well and serve. Add grated cheese, if you like, but not terribly necessary, or some red pepper flakes to spice it up a little.

Notes: can add mushrooms, carrots, or any other veg you like. I wanted sugar snap peas, but they were out. Can make it with just veg and no meat if you like.

The reason I didn’t take a photo is because it’s not a terribly photogenic looking dish. It looks good and tastes wonderful, but doesn’t really visually translate well for photos. Recipe

To View your Recipe “I used to make this a long time ago and just thought of it again, so I made it last night. I made a lot of it, because we like leftovers. The recipe below would be a single batch, approx. 4 servings.

​

2 T. olive oil (any neutral oil will work, olive just adds a tad of flavor)

1.5 lbs. chicken, any part chopped into approx. 1″ or so pieces (I used boneless, skinless thighs)

1 small zucchini, chopped into half moons (or half of a regular sized one)

1 small yellow squash, chopped into half moons (or half of a regular sized one)

1 small – medium crown of broccoli, broken into florets

.5 lb of asparagus, cut into approx 2″ pieces (it was on sale very cheap)

.5 lb. angel hair pasta (this works well because the sauce clings to the pasta, but use whatever small pasta you like)

1 jar [Mezzetta Sun Ripened Tomato Pesto](https://www.walmart.com/ip/Mezzetta-Tomato-Pesto/30911784) (not expensive at all)

Salt, pepper, garlic powder or granulated garlic

​

Put water on to boil for the pasta.

Prepare all of the vegetables.

Add the oil to a skillet and brown the chicken in the skillet with the salt, pepper and garlic.

When browned, add all the veg, hold back on the yellow squash until the rest are about half done.

Saute until all veg are done and add the cooked pasta and tomato pesto sauce.

Combine all ingredients well and serve. Add grated cheese, if you like, but not terribly necessary, or some red pepper flakes to spice it up a little.

Notes: can add mushrooms, carrots, or any other veg you like. I wanted sugar snap peas, but they were out. Can make it with just veg and no meat if you like.

The reason I didn’t take a photo is because it’s not a terribly photogenic looking dish. It looks good and tastes wonderful, but doesn’t really visually translate well for photos.”

??? Please Scroll Down To Comment Section to get the Recipe! ???

#RECIPE #Chicken #Sun #Dried #Tomato #Pesto #Primavera #photo


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