A spin off a chicken and veggie pesto dish I found, but added more variety of veggies to sneak them in and for a variety of kid likes. It worked!
Sauté veggies varied times with olive oil and garlic herb salt, works well in 2 pans.
Approximately
Pan 1) potatoes garlic salt and oil. Pan 2) asparagus garlic salt and oil, then add red pepper & squash toward middle, for cooking consistency, add tomatoes last with one of the pans to heat. Can also sauté each separately and add to bowl.
Once each done, pour into large mixing bowl.
Add diced chicken & Pesto, mix thoroughly.
Pour mixture into baking pan, top With mozzarella.
Bake 20-30 min at 350. Serve hot.
While our family looks to minimize so many carbs, this would go well tossed with a fun pasta or served over.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (142g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 100 | ||
Calories from Fat: 29 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 12.1mg | 4 % | |
Sodium 127.2mg | 4 % | |
Potassium 371.3mg | 10 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 9.6g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 100
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