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Store "pesto" in tightly covered container in refrigerator up to 5 days. Or for longer storage, freeze up to 2 months; thaw in refrigerator before using.
Refrigerate any leftover grilled chicken. Slice, then use to make sandwiches with sliced roasted red peppers and crusty Italian bread.
This delicious low-calorie main dish is a good source of vitamin A, thanks to the spinach.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I was very surprised at how easy this was to make! It is a simple dish to make but it comes out tasting like it was very difficult to make! I really like the flavor of the pesto and I was loving the potatoes! I will be making this again!
This was a great chicken dish. I made it for my son when he came for dinner, he loved it and so did my husband and myself. It was fairly easy to make and the mashed potatoes were a great addition.
This recipe would be horrible if you didn't make changes. I marinaded chicken in Italian dressing and strongly suggest you do too. Pesto tasted bad when it came out of blender. It needed salt and pepper and garlic and more cheeses.
I would not make it again