It has been a LONG time since I have blogged anything. We have been on vacation and eating terrible. Now we’re back at home, a couple pounds heavier, and back to our own kitchen. It sucks, I know, but that’s life.
Tonight’s dinner started with the idea of making baked pesto chicken and expanded from there. I couldn’t decide what I wanted to make to go along with the chicken, so I tried to think of some vegetables that would go good with pesto. I originally planned to add zucchini to this too, but once I was making everything, I chickened out. I thought it might taste a little odd, so I opted to keep it out. Luckily, that means I have some extra zucchini laying around. I guess have to think of something fun to do with that.
I didn’t take any pictures while making this today. It was pretty quick and easy though. No lengthy descriptions needed.
What you need:
- 1/2 cup of pesto sauce
- Can of diced tomatoes
- 2 medium red bell peppers
- 1 cup of mushrooms
- 1-2 lbs of chicken breast
- Salt, pepper, and oregano to taste
Preheat your oven to 375 degrees.