KPVI More Food - Alli Schaack's Pesto Chicken

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Updated: 9/26/2013 10:52 am
Here is the recipe for Alli Schaack's Pesto Chicken with Roasted Garden Vegetables.

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Pesto Chicken with Roasted Garden Vegetables

1 package cream cheese softened
½ cube butter
2 cups whipping cream
1-cup Parmesan cheese
1 tsp garlic powder
½ cup fresh basil chopped finely

Melt butter in microwave, over the stovetop melt cream cheese add melted butter whisk together. Add the rest of the ingredientsand stir together. Set asidegrilled lemon chicken

8 chicken breasts
½ cup melted butter
1 TBSP Italian seasoning
½ cup fresh squeezed lemon juice lemon

Mix butter, seasoning and lemon together. Let marinate overchicken for 3 hours on a griddle or on a regular grill baste chickenwith butter and seasoning. Cook slowly. Keep basting so it getsnice and flavorful. Cook until juices run clear and there is nolonger any pink

Sautéed Garden Vegetables

1 head of broccoli (chopped)
2 zucchini squash (diced)
3 roma tomatoes ( diced)
1 red pepper ( diced)
1 green pepper ( diced)
1 yellow squash ( diced)

Sautee vegetables in same skillet you cooked chicken breasts in. Add 1 TBSP butter cook vegetables until fully cooked. Placecooked vegetables over cooked fettuccine pasta; add chicken andpesto sauce over top.
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