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Easy Chicken and Pesto Potato Skillet

Savory skillet dinner with chicken, potatoes and broccoli in a creamy Alfredo sauce. This 5-ingredient recipe is ready in just 25 minutes.

Ingredients:

  • 1 tablespoon olive oil
  • 1 package (1 pound 4 ounces) chicken thighs
  • 1 package Simply Potatoes® Red Potato Wedges
  • 1 cup baby-cut carrots, cut in half lengthwise
  • 1 cup coarsely chopped red pepper
  • 1/4 pound fresh green beans
  • 1 container (10 ounces) refrigerated Alfredo sauce
  • 1/2 cup refrigerated pesto with basil

Instructions:

1. In 10-inch nonstick skillet heat oil over medium-high heat. Add chicken. Cook, turning chicken pieces once, until chicken is browned. Add Simply Potatoes and carrots. Cover; cook 10 minutes, stirring occasionally. Add red pepper and green beans. Continue cooking 4 to 6 minutes, covered, until chicken is no longer pink and vegetables are tender.

2. Uncover skillet; reduce heat to low. Stir in Alfredo sauce and pesto. Cook until heated through.

Nutrition Facts

Serving Size: 1/6th of recipe
Calories 489; Total Fat 36g; Saturated Fat 14g; Cholesterol 96mg; Sodium 503mg; Carbohydrate 20g; Dietary Fiber 4g; Protein 21g


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Rate

35 min

Time-To-Table

6

Servings

8

Ingredients