Veggie Pesto Chicken HFLC
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1.0 tbsp Butter, salted1.0 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream4.0 breast, bone removed Chicken Breast, with skin2.0 cup pieces Mushrooms, cooked1.0 cup, chopped Onions, raw1.5 cup Digiorno Basil Pesto Sauce1.0 cup 365 Organic Diced Tomatoes4.0 serving Darigold Medium White Cheddar Cheese
Directions
"Sautéed mushrooms onions "Add can of diced tomatoes.... "chop four cooked rotesseri chicken breast "mix cup of heavy cream with pesto ...pepper salt and garlic salt to taste....add to chopped chicken "layer veggies and chicken mix "top with shredded cheese "bake 350 for 30 minutes... Serve with shredded parm Serving Size: Divide into 8 servings

Number of Servings: 8.0

Recipe submitted by SparkPeople user CHRISTYPV31.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 667.1
  • Total Fat: 52.8 g
  • Cholesterol: 158.7 mg
  • Sodium: 634.3 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 39.2 g

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