Chicken, Pesto Pasta With Roast Potatoes

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   1. For the Roast Potatoes, slice 3 medium potatoes, skin on, and 6 medium sized mushrooms into a large bowl with a lid. Add 3 tbsp olive oil, and dried parsley, oregano, salt, and italian seasoning mix to taste. Shake vigorously until potatoes are coated.

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   2. Transfer to microwave safe container, and microwave for 3 minutes.

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   3. Bake for 20 minutes in 350 degree oven, in an open top baking dish.

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   4. For the Pesto Pasta, begin with a roux. Whisk together 1 1/2 cups milk and 2 tbsp flour in a small saucepan. Add 2 tbsp butter as you stir. Add approx 3 tbsp shredded mozzarella cheese, stirring constantly. Remove from heat once the sauce thickens.

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   5. Prepare two Knorr brand Pesto Sauce Mixes according to directions, set aside.

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   6. Slice two colorful bell peppers into strips, use two different colors of your choosing. Slice up 1 red onion, and mince 4 cloves of garlic.

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   7. In a large saucepan or a wok, sautee the garlic until they begin to become translucent. Add the peppers and onions, sautee for at least five minutes, stirring occasionally.

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   8. Add white sauce and pesto and salt to taste. Cook for another 5 mins, remove from heat.

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   9. Boil a box of whole wheat pasta, any variety of your choosing.

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    10. For the Chicken, slice 2.5 lbs of boneless chicken breasts into thin strips. Sautee 2 cloves minced garlic in 2 tbsp olive oil, then fry the chicken until the outside is cooked but not all the way through (about halfway).

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    11. Take chicken off heat and transfer to bowl. Rub the chicken in either chili powder or paprika (your preference) to taste, approx 2 tbsp brown sugar, and salt to taste.

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    12. Transfer back to frying pan, add 1/2 c red wine, finish cooking until chicken is cooked through, wine has reduced, and chicken has taken on a slight purple hue.

* Per serving · 4 servings · Values may vary.