Pesto Chicken and Blue Potatoes!

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I subbed in a meal from next week this week because I just couldn’t help myself! (It’s a great perk of monthly menu plans.) I was at our local health food store on Monday when I spotted blue/ purple potatoes. Something I had never seen before! Anyway, I had to buy a few just to try out. Apparently they have more antioxidants than normal brown potatoes. Not surprising since it is brightly colored.

Anyway, we really love pesto chicken around here! And it seemed like a great meal to incorporate blue potatoes in! So here are a couple recipes for ya!

Pesto Chicken

Ingredients:

  • Arugula pesto, which I make beforehand using this recipe (You need arugula, Parmesan, walnuts, salt and pepper, and EVOO.)
  • Two chicken breasts (or enough for your fam)
  • Butter
  • Parmesan cheese

Directions:

  1. I use Rachael Ray’s recipe to make pesto using arugula. This is the perfect way for me because we love arugula salads but never seem to eat an entire box of arugula. So I do this step beforehand and place the pesto in a freezer bag to stick in the freezer until I’m ready to use it.
  2. Preheat the oven to 350F.
  3. Then coat the uncooked chicken breasts with the pesto. Place them in a greased corning ware dish.
  4. Put a bit of butter and Parmesan on top of the chicken breasts.
  5. Place them in the oven, covered, for 30 minutes.
  6. Then continue baking 10 more minutes, uncovered. (Check the chicken along the way to ensure 10 minutes seems accurate.)
  7. Enjoy!

Blue Mashed Potatoes!

I am sooo NOT precise with mashed potatoes, so I’ll just say it this way. Without too detailed step by step instructions.

Ingredients:

  • Blue Potatoes – Be sure to grab organic. I don’t normally tell you what to buy, but apparently there are versions of blue potatoes that are genetically modified, which is a big no-no, so much so that California is trying to pass legislation to force all GM foods to be labeled. I’ll let you research that on your own. Just my suggestion.
  • Butter
  • Milk
  • Salt
  • Garlic, if desired

My NOT Precise Directions:

  1. Boil the potatoes until fork tender.
  2. Drain the water. Pour in a bit of milk. (A bit. You can add more if needed.) Also add some butter and salt. (Again you can always add more if needed.)
  3. Beat it together. Add ingredients as needed.

We loved the blue potatoes! They didn’t taste that different from the normal brown or red. And I love that they are more nutritious!

Have any of y’all tried blue potatoes??

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Comments

  1. I’ve never heard of blue potatoes… something else I must try! :) and pesto is my FAVORITE ever… so yummy!
    would love for you to come link up at http://www.mercyinkblog.com and our Hearts&Homes link party!
    happy friday to you!,
    lauren
    Lauren @mercyINK recently posted..Popular Projects & Decor on MercyINKMy Profile

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