Italian

Veggie Pesto Chicken HFLC is for Dinner.

Veggie Pesto Chicken HFLC takes 20 minutes to prepare.

Veggie Pesto Chicken HFLC takes 30 minutes to cook.

Veggie Pesto Chicken HFLC makes 8 servings.

The ingredients for Veggie Pesto Chicken HFLC are:

1.0 tbsp Butter, salted
1.0 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
4.0 breast, bone removed Chicken Breast, with skin
2.0 cup pieces Mushrooms, cooked
1.0 cup, chopped Onions, raw
1.5 cup Digiorno Basil Pesto Sauce
1.0 cup 365 Organic Diced Tomatoes
4.0 serving Darigold Medium White Cheddar Cheese

Here is how you make Veggie Pesto Chicken HFLC:

"Saut?ed mushrooms onions "Add can of diced tomatoes.... "chop four cooked rotesseri chicken breast "mix cup of heavy cream with pesto ...pepper salt and garlic salt to taste....add to chopped chicken "layer veggies and chicken mix "top with shredded cheese "bake 350 for 30 minutes... Serve with shredded parm Serving Size: Divide into 8 servingsNumber of Servings: 8.0Recipe submitted by SparkPeople user CHRISTYPV31.

The nutritional information for Veggie Pesto Chicken HFLC is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 667.1

• Total Fat: 52.8 g
• Cholesterol: 158.7 mg
• Sodium: 634.3 mg
• Total Carbs: 7.1 g
• Dietary Fiber: 2.2 g
• Protein: 39.2 g

Veggie Pesto Chicken HFLC is Italian cuisine.

The dietary needs meet for Veggie Pesto Chicken HFLC is Low Carb