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Magdalene Riggins: "My husband declared this “The best thing you ever…" Read More
8Ingredients
30Minutes
470Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 boneless, skinless chicken breasts
- 7 oz. sun-dried tomato pesto (Filippo Berio, 1 jar)
- 13 oz. coconut cream (1 can)
- 3 cloves garlic (minced)
- 1/4 tsp. red pepper flakes
- salt
- pepper
- olive oil (for cooking)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat30g150% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium320mg13% |
| Potassium710mg20% |
| Protein25g |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber3g12% |
| Sugars0g |
| Vitamin A2% |
| Vitamin C8% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Magdalene Riggins 2 years ago
My husband declared this “The best thing you ever made” — so simple and so delicious. I used a can of full fat coconut milk in place of the coconut cream, and served the chicken with mini gnocchi and roasted asparagus. This will be in the regular dinner rotation in my house!