5 Easy Weeknight Dinners

From the creator

Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e Here is what you'll need! CREAMY CHICKEN BACON PESTO PASTA Servings: 4 INGREDIENTS 6 bacon strips, cut into 1-inch pieces 2 boneless, skinless chicken breasts, cubed 2 teaspoons salt 1 teaspoon pepper 1 teaspoon garlic powder 2 onions, sliced 4 garlic cloves, minced ¾ cup spinach 5 cups milk 1 pound fettuccine ½ cup pesto 1 cup Parmesan, grated Parmesan Fresh parsley PREPARATION In a large pot or dutch oven over medium-high heat, cook the bacon until crispy. Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove. Add onion and garlic and cook until softened. When onions are caramelized, add spinach and cook until wilted. Add milk and bring to boil. Add fettuccine into boiling mixture and cover. Cook fettuccine on medium heat until milk thickens and pasta is cooked, about seven minutes. Add the chicken back to the pot. Stir in the pesto and Parmesan. Top with parsley and additional Parmesan. Enjoy! CHICKEN AND VEGGIES Servings: 3-4 INGREDIENTS 1 pound fingerling potatoes ½ pound carrots, 1 medium red onion, thickly sliced 4-6 garlic cloves, peeled 1 tablespoon olive oil 2 teaspoons salt, divided 1½ teaspoons black pepper, divided 1 teaspoon rosemary, finely chopped 6 boneless, skin-on chicken thighs PREPARATION Preheat oven to 425˚F/220˚C Assemble potatoes, carrots, onion, and garlic on

Published 2017-06-01 · Watch on YouTube ↗
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