Chicken Pesto Potato Salad 5fix Recipes

PESTO CHICKEN & POTATOES

Steps:

• 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.

SIMPLY-FIED POTATO SALAD #5FIX

Steps:

• Prepare potatoes according to package directions. Mix in remaining ingredients. Serve warm or chilled.

POTATO AND PESTO CHICKEN SALAD

Steps:

• 1. In a large pot bring half a pot of water to a boil. Meanwhile, cut potatoes in half lengthwise, then crosswise in 1/2-inch slices. Add to boiling water; cover and return to boiling. Cook 3 minutes.
• 2. Add green beans to pot with potatoes and cook another 4 minutes; drain vegetables and set aside.
• 3. In the same pot, heat the olive oil and cook chicken, stirring, for about 8 minutes or until chicken is tender and cooked through. Remove from heat.
• 4. Stir in the pesto sauce. Then stir in the potatoes and green beans, being careful not to break up the vegetables.
• 5. Serve warm or at room temperature on a bed of salad greens.

CHICKEN AND POTATOES WITH PESTO

Steps:

• Mix 3 Tbsp pesto with potatoes and onions.
• Place into casserole dish.
• Top with chicken.
• Evenly rub 1 Tbsp pesto on top of the chicken breasts.
• Season with salt, pepper, garlic and Italian seasonings.
• Top with cheese.
• Bake at 400°F for 40 minutes. If the cheese begins to brown too fast, loosely cover w/foil then remove foil during the last 5-10 minutes.
• Serve with garlic bread and a salad.
• Enjoy!

PESTO-CHICKEN-POTATO SALAD

Steps:

• In 3 1/2-quart saucepan, combine potatoes and enough water to cover potatoes by 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium; cover and cook 10 to 15 minutes or until tender. Drain; cool 15 minutes or until slightly cooled.
• Meanwhile, in large serving bowl, combine pesto, mayonnaise, vinegar, mustard and salt; mix well.
• Add cooked potatoes and all remaining ingredients except lettuce to pesto mixture; toss gently until evenly coated. Cover; refrigerate at least 2 hours or overnight to blend flavors. If desired, serve salad on lettuce-lined plates.

POTATO NOCCHI #5FIX

Steps:

• Mix all of the above ingredients together. start by rolling out about half the dough into a log about the size penny in width chop to size about every 1 inch. boil in salted water just till they float to the top. Add to any choice of sauces or just add butter and more parmesan to serve.

CHICKEN PESTO POTATO SALAD #5FIX

Steps:

• Heat a large non-stick skillet with a lid over medium heat. Add in the bacon and cook until crisp, approximately 4 - 5 minutes; remove from skillet to drain; leaving 1 tablespoon bacon drippings in the skillet.
• Place skillet and drippings back over medium heat. Add in the Simply Potatoes and cook according to package directions. Add in the chicken and all but two tablespoons bacon and continue to cook until heated through. Remove from heat and add in 2 ounces of the bleu cheese, mix to combine.
• Transfer potato mixture to a large bowl, allow to cool for 3 - 4 minutes. Stir in the pesto, mix to fully combine.
• To serve, place potato salad onto serving plates, garnish with remaining 2 tablespoons bacon and remaining 1/2 ounce bleu cheese.