Chicken tomato pesto
Servings: 2
Cook Time: 15 minutes
Rating: 0.0 / 5
(0 votes)
Ingredients
- 2 cups tomato sauce
- 2 tablespoons pesto sauce
- 2 thigh chicken thigh
- 1/8 teaspoon sherry
- 1/8 teaspoon olive oil
- 12 spear roasted asparagus
- 1 large roasted red bell pepper
- dash of salt
Instructions
Preheat oven to 475
Make tomato pesto sauce
Make pesto or use store bought. http://www.whatscookingtreasures.com/Home/Update?row=243
Put 1 can fire roasted tomatoes in blender. Blend. Add sprinkle of olive oil. Add pesto sauce. Blend.
Heat up sauce until it boils and then let it simmer for 15 minutes. Add pinch of salt.
Vegetables
Place asparagus and whole red bell pepper on cookie sheet. Drizzle olive oil over the asparagus.
Bake the red bell pepper for 30 minutes and turn over the bell pepper occasionally. The asparagus should be ready in 10 to 15 minutes. Cook until how well done you like your asparagus. I like mine crunchy.
When bell pepper is done take out of oven and place in a paper bag for around 10 minutes. Take out of bag and peel the skin off the red bell pepper. Cut the red bell pepper into thin slices.
Heat oil in skillet. Add chicken thighs. Cook until both sides are brown. Add a splash of sherry to pan. Add your tomato pesto sauce. Bring to boil and then turn down heat and simmer for 20 minutes.
Serve with roasted red bell pepper slices and roasted asparagus in the sauce.
Make tomato pesto sauce
Make pesto or use store bought. http://www.whatscookingtreasures.com/Home/Update?row=243
Put 1 can fire roasted tomatoes in blender. Blend. Add sprinkle of olive oil. Add pesto sauce. Blend.
Heat up sauce until it boils and then let it simmer for 15 minutes. Add pinch of salt.
Vegetables
Place asparagus and whole red bell pepper on cookie sheet. Drizzle olive oil over the asparagus.
Bake the red bell pepper for 30 minutes and turn over the bell pepper occasionally. The asparagus should be ready in 10 to 15 minutes. Cook until how well done you like your asparagus. I like mine crunchy.
When bell pepper is done take out of oven and place in a paper bag for around 10 minutes. Take out of bag and peel the skin off the red bell pepper. Cut the red bell pepper into thin slices.
Heat oil in skillet. Add chicken thighs. Cook until both sides are brown. Add a splash of sherry to pan. Add your tomato pesto sauce. Bring to boil and then turn down heat and simmer for 20 minutes.
Serve with roasted red bell pepper slices and roasted asparagus in the sauce.
Comments
I love this dish. If you have the sauce made in advance it’s very easy to make. You can put the vegetables in the oven and have them roasted while you cook the chicken. This is a one pot meal. This dish is very delicious and good for you
Nutritional Information
*roasted asparagus not found in USDA database
*roasted red bell pepper not found in USDA database
*roasted red bell pepper not found in USDA database
| Nutrition Facts | |
|---|---|
| Serving Size 1 Chicken tomato pesto Servings Per Batch 2 | |
| Amount Per Serving | |
| Calories249 | Calories from Fat 3 |
| % Daily Value * | |
| Total Fat 11g | 16% |
| Saturated Fat 3g | 14% |
| Monounsaturated Fat 5g | |
| Polyunsaturated Fat 2g | |
| Trans Fat 0g | |
| Cholesterol 116g | 39% |
| Sodium 408mg | 17% |
| Potassium 1046mg | 30% |
| Total Carbohydrate 16g | 5% |
| Dietary Fiber 4g | 15% |
| Sugars 10g | |
| Protein 25g | 49% |
| Vitamin A | 22% |
| Vitamin C | 29% |
| Calcium | 4% |
| Iron | 3% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition Visualization
Macronutrient Breakdown
% Daily Value
Nutrition Facts (per serving)
| Calories | 544 kcal | 27% DV |
| Protein | 50.5g | 101% DV |
| Total Fat | 21.7g | 28% DV |
| Carbohydrates | 50.4g | 18% DV |
| Fiber | 21.5g | 77% DV |
| Sugar | 27.5g | 55% DV |
| Sodium | 181mg | 8% DV |
* Percent Daily Values are based on a 2000 calorie diet
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