Friday, October 19, 2012

Chicken and sweet potatoes with pesto

Poultry and sweet potatoes are such a natural pairing that I'm always interested in figuring out more ways to put them together, especially if it's fast and easy.  If you've got homemade pesto on hand, use that, but if not, a standard basil pesto from the market works pretty well. 

Chicken and Sweet Potatoes with Pesto

Olive oil
Fresh rosemary
Sweet potatoes, sliced into spears
Chicken breasts, sliced, or chicken tenders
Cayenne pepper
Basil pesto

In a Dutch oven, cook the sweet potatoes over medium low heat in olive oil.  Add rosemary for the last few minutes.  Remove to a plate and keep warm.  Cook the chicken in olive oil with a bit of cayenne pepper.  When cooked through, return the sweet potatoes to the pot and stir in some pesto to taste.

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