Crispy Pesto Parmesan Potatoes Recipes
PESTO PASTA WITH CHICKEN AND TOMATOES
Pesto is easy to make from scratch with just a handful of ingredients. Its fresh flavor is the highlight of this super-fast pasta dish, packed with cherry tomatoes and chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In blender or food processor, place Pesto ingredients.
- Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
- In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
- Garnish with basil and 3 tablespoons Parmesan cheese.
Nutrition Facts : Calories 480, Carbohydrate 52 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 3 g, TransFat 0 g
CRISPY PESTO PARMESAN POTATOES
A very easy and quick side dish using baby red potatoes that will make a great accompaniment to any meal.
Provided by Marie
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Cut potatoes in half and boil just until tender.
- Preheat broiler and line a baking sheet with foil.
- In a large bowl, combine potatoes and pesto and toss to coat.
- Spread potatoes on baking sheet and sprinkle with Parmesan cheese.
- Broil for 5 minutes or until potatoes are light brown.
Nutrition Facts : Calories 142.4, Fat 0.3, SaturatedFat 0.1, Sodium 11.8, Carbohydrate 32.5, Fiber 5.6, Sugar 1.4, Protein 4.1
CRISPY PARMESAN POTATOES
Quick, easy and addictive. Great with steaks...never any leftovers, which is good, since I don't think it would reheat very well.
Provided by J e l i s a
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Scrub potatoes and cut w/skin on.
- Spray cookie sheet w/cooking spray.
- Place single layer on cookie sheet.
- Spoon melted butter over each slice (don't drown).
- Sprinkle garlic powder, salt and black pepper evenly.
- Cover with parmesan.
- Bake for approx 20-30 minutes, remove when cheese is browned and potatoes crispy (thinner slices will be crispier).
Nutrition Facts : Calories 285.4, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 169.8, Carbohydrate 18.6, Fiber 2.3, Sugar 0.8, Protein 2.4
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