Chicken with Pesto & Peppers in a Cast Iron Skillet

“Here’s a recipe that’s right up my alley — delicious, full of produce, and only one pan for a quick clean up!

The variety of onion, peppers, and tomatoes is a tried and true flavor combo. The poblano pepper, however, may be new to some of you. It is generally a mild pepper, but some may have a bit of a spice profile. It adds a great additional flavor here. 

Be adventurous and select something new, by serving this atop a whole grain or vegetable pasta. That way, this hearty meal will be just right for a wintery evening.” 

Karen Ostrum, MS, RD, CDN
Director of Dietary, Sisters of Charity Hospital

 

⏲️ Ready in: 45 mins.
⌛Prep: 15 mins.
?️Servings yield: 4

Ingredients

• 2 Tbsp Wegmans Pure Olive Oil
• 1 sweet red pepper, cored, seeded, thinly sliced (about 1 1/2 cups)
• 1 Poblano pepper, cored, seeded, thinly sliced (about 1/2 cup) (wear gloves while handling)
• 1/2 white onion, peeled, thinly sliced (about 2 cups)
• 1/2 tsp salt, plus additional to taste
• 1/2 tsp black pepper, plus additional to taste
• 1/2 of a 5 oz pkg BelGioioso Freshly Shredded Asiago (Cheese Shop)
• 1 pkgs (about 1 1/2 lbs) Wegmans Organic Boneless Skinless Chicken Breasts, cut in thirds
• 1 pkg (1 lb) Wegmans Campari Cocktail Tomatoes, quartered
• 11 cloves Wegmans Cleaned & Cut Lightly Seasoned Roasted Garlic, larger pieces halved
• 1/2 of a 6.7 oz jar Italian Classics Basil Pesto Sauce
• Fresh Italian parsley leaves, chopped, for garnish

Nutrition Facts

Nutrition information is per serving
Protein: 43g
Added Sugar: 0g
Fiber: 4g
Carbohydrate: 14g
Sodium: 960mg
Cholesterol: 115mg
Saturated Fat: 7g
Fat: 28g
Calories: 490

Preparation

Cooking Option 1 – Oven Directions: Preheat oven to 350 degrees. Coat 12-inch cast-iron skillet with oil. Add red peppers, Poblano peppers, and onions to skillet; season with 1/2 tsp salt and 1/2 tsp pepper. Top with cheese.

Add chicken to skillet; season with salt and pepper. Arrange tomatoes around sides of skillet. Top chicken evenly with pesto and garlic.

Roast 45-50 min, until internal temp of chicken reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken). Remove skillet carefully from oven using oven mitts; garnish with parsley.

Cooking Option 2– Grill Directions: Preheat grill on HIGH. Coat 12-inch cast-iron skillet with oil. Add red peppers, Poblano peppers, and onions to skillet; season with 1/2 tsp salt and 1/2 tsp pepper. Top with cheese.

Add chicken to skillet; season with salt and pepper. Arrange tomatoes around sides of skillet. Top chicken evenly with pesto and garlic.

Reduce heat to MED; place skillet on grill. Close grill lid. Cook 30-35 min until internal temp of chicken reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken). Remove skillet carefully from grill using oven mitts; garnish with parsley.

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* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content

Copyright  ©2021. Wegmans Food Markets, Inc. All Rights Reserved. This recipe was posted with permission from Wegmans Food Markets, Inc., however, all special diet claims attributed to this recipe were determined and referenced by Catholic Health.