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Pesto Chicken and Sweet Potato Bake Recipe
Ingredients
- 1 can CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
- 1/2 cup (125 mL) low fat (1%) milk
- 3 tbsp (45 mL) basil pesto
- 2 cups (500 mL) unpeeled potato cubes (3/4” / 2 cm)
- 2 cups (500 mL) unpeeled butternut squash cubes (3/4” / 2 cm)
- 1 lb (454 g) boneless, skinless chicken breasts, cut into 3/4” (2 cm) strips
- 1/4 cup (60 mL) finely diced red bell pepper
| PREP TIME 10m |
COOK TIME 1h |
TOTAL TIME 1h10m |
YIELD 4 servings |
|---|
Instructions
- Combine soup,milk and 1 tbsp (15 mL) pesto in 2 qt (2 L) shallow baking dish. Stir in potatoes and squash.
- Place chicken breast strips on top. Spread with mixture of remaining pesto and red pepper.
- Bake at 375°F (190°C),uncovered,for 1 hour or until vegetables are tender. Let stand 5 minutes before serving.
Recipe tips
The traditional flavours of pesto – basil,pine nuts,garlic,olive oil and Parmesan cheese – accent this dish. Supermarket,ready to use pesto is a definite preparation time-saver!
A recipe from campbells
2018-05-16
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