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Pesto Chicken and Sweet Potato Bake Recipe

Pesto Chicken and Sweet Potato Bake
Source: campbells

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!

Dinner

A recipe from campbells

https://www.flyers-on-line.com/data/recipes/2179/pesto-chicken-and-sweet-potato-bake.jpg

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