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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 3 |
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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. Ingredients:
3 boneless chicken thighs |
3 tablespoons pesto sauce |
2 cups frozen spinach |
1 cup frozen bell peppers (tri-color peppers look nice) |
1/2 cup mushroom cap |
3 potatoes |
1/2 teaspoon salt |
1 teaspoon pepper |
Directions:
1. 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.
2. After you put the potatoes in the oven, Heat up a saute pan to medium. Spread the pesto on the chicken thighs.
3. 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).
4. 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.
5. Serve with a salad.
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