Chicken, Pesto Pasta With Roast Potatoes

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 3 medium potatoes
• 6 medium mushrooms
• 3 tablespoons olive oil
• 1 teaspoon dried parsley
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon italian seasoning
• 1 1/2 cups milk
• 2 tablespoons flour
• 2 tablespoons butter
• 3 tablespoons shredded mozzarella cheese
• 2 pesto sauce, mixes
• 2 colorful bell peppers
• 1 red onion
• 4 garlic cloves
• 1 (8 ounce) box whole wheat pasta
• 2 1/2 lbs chicken breasts
• 2 garlic cloves
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 2 teaspoons paprika
• 2 tablespoons brown sugar
• salt
• 1/2 cup red wine

Recipe

• 1 1. for the roast potatoes, slice 3 medium potatoes, skin on, and 6 medium sized mushrooms into a large bowl with a lid. add 3 tbsp olive oil, and dried parsley, oregano, salt, and italian seasoning mix to taste. shake vigorously until potatoes are coated.
• 2 2. transfer to microwave safe container, and microwave for 3 minutes.
• 3 3. bake for 20 minutes in 350 degree oven, in an open top baking dish.
• 4 4. for the pesto pasta, begin with a roux. whisk together 1 1/2 cups milk and 2 tbsp flour in a small saucepan. add 2 tbsp butter as you stir. add approx 3 tbsp shredded mozzarella cheese, stirring constantly. remove from heat once the sauce thickens.
• 5 5. prepare two knorr brand pesto sauce mixes according to directions, set aside.
• 6 6. slice two colorful bell peppers into strips, use two different colors of your choosing. slice up 1 red onion, and mince 4 cloves of garlic.
• 7 7. in a large saucepan or a wok, sautee the garlic until they begin to become translucent. add the peppers and onions, sautee for at least five minutes, stirring occasionally.
• 8 8. add sauce and pesto and salt to taste. cook for another 5 mins, remove from heat.
• 9 9. boil a box of whole wheat pasta, any variety of your choosing.
• 10 10. for the chicken, slice 2.5 lbs of boneless chicken breasts into thin strips. sautee 2 cloves minced garlic in 2 tbsp olive oil, then fry the chicken until the outside is cooked but not all the way through (about halfway).
• 11 11. take chicken off heat and transfer to bowl. rub the chicken in either chili powder or paprika (your preference) to taste, approx 2 tbsp brown sugar, and salt to taste.
• 12 12. transfer back to frying pan, add 1/2 c red wine, finish cooking until chicken is cooked through, wine has reduced, and chicken has taken on a slight purple hue.