1. Make pesto. Add flaxseeds, lemon juice, garlic, and salt to a blender or food processor and puree until flaxseeds are ground. It may take a little while, but make sure seeds are broken up. Add basil, rosemary, walnuts, and Parmesan and pulse several times until the herbs are chopped. With the machine running, pour 4 tablespoons of the olive oil through the feed tube until the mixture is well combined but still slightly chunky. Set pesto aside.

2. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Saute sweet potatoes with thyme until browned and tender, about 15 to 20 minutes. Transfer to a bowl and tent with foil.

3. Return pan to heat and add chicken, red pepper flakes, and black pepper. Saute until chicken is cooked through, about 8 minutes. Return sweet potatoes to skillet and stir in the reserved pesto. Cook until heated through, about 2 minutes. Garnish with walnut halves and rosemary springs if desired, and serve warm.

Source: Hannaford fresh Magazine, March - April 2012