This 5-ingredient smothered chicken bake makes the perfect weeknight meal that you can pair with almost any kind of side dish; mashed potatoes, steamed veggies, rice or noodles.
I really like this with steamed veggies and a fresh, green salad. Sometimes I feel a little lazy, though, and I just serve this with whole grain brown rice. It’s still delicious, especially when you pour some of that mouth-watering sauce all over the rice!
Ingredients
3 slices bacon, chopped
1 cup diced red bell pepper
4 boneless skinless chicken breasts (about 20 oz)
1/4 tsp ground pepper
1/4 cup basil pesto (from 7-oz container)
1 jar (15 oz) Alfredo pasta sauce
Instructions:
Heat oven to 350°F. In 10-inch nonstick skillet, cook bacon over medium-high heat 3 to 5 minutes, stirring frequently, until crisp. Remove bacon with slotted spoon to paper towel-lined plate, leaving drippings in skillet.
In same skillet, cook bell pepper in bacon drippings over medium-high heat 1 to 2 minutes or until crisp-tender. Remove from skillet with slotted spoon to medium bowl.
Sprinkle chicken breasts with pepper. In same skillet, cook chicken breasts in bacon drippings over medium-high heat 2 to 4 minutes, turning once, until brown. Place chicken breasts in ungreased 11 x 7-inch (2-quart) baking dish.
In medium bowl, stir bell pepper, pesto and Alfredo sauce until well blended. Pour over chicken. Cover with foil.
Bake 30 to 35 minutes or until mixture is bubbly and juice of chicken is clear when center of thickest part is cut (at least 165°F). Sprinkle with chopped bacon.
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Quick tip: Serve some crusty French bread with this dish.