Prep 10 mins
Cook 40 mins
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.
- 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
- 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.
- After you put the potatoes in the oven, Heat up a saute pan to medium. Spread the pesto on the chicken thighs.
- 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).
- 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.
- Serve with a salad.
Yum! This is really tasty, and easy to put together from stuff I always have in the pantry or freezer. I love that. I played with the recipe a little, I figured you wouldn't mind, since using what you have is pretty much the spirit of this recipe. I used chicken breasts, and baby potatoes, just because they were what I had around. I also added a couple of cloves of fresh garlic, to the chicken/veggies, and to the potatoes before roasting, and threw half a glass of wine in the pan while the chicken simmered. I have a feeling I'll turn to this recipe often when I don't feel like doing anything too involved, and just really want a delicious homemade dinner. Thanks for sharing! Made for PAC Fall '08.