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Pan-Fry

Chicken-Sweet Potato Saute with Flaxseed Pesto
Ingredients
1/4 cup flax seeds
2 tablespoons Fresh lemon juice
2 each Garlic cloves, chopped
1/4 teaspoon salt, or to taste
1 1/2 cups fresh basil, packed
1 tablespoon Fresh rosemary or 1 tsp. dried
1/3 cup walnuts
1/4 cup Parmesan cheese, grated
5 tablespoons extra-virgin olive oil, divided
2 lbs sweet potatoes, about 2 medium, cut into 1/2-inch cubes
1 teaspoon dried thyme
2 lbs boneless skinless chicken breast, thinly sliced
1/4 teaspoon Crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
1 handful Walnuts halves (optional garnish)
1 handful rosemary sprigs (optional garnish)
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Chicken-Sweet Potato Saute with Flaxseed Pesto

Chicken-Sweet Potato Saute with Flaxseed Pesto

Chicken-Sweet Potato Saute with Flaxseed Pesto
Two Stars Guiding Stars
  • Servings:Serves 8
  • Prep Time:15 minutes
  • Cook Time:30 minutes
directions
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
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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