Ingredients
- 2 lbs chicken diced
- 200 ml pesto
- 1 small onion diced
- 1/2 cup parmesan grated
- 2 cloves garlic minced
- 3 cups fresh spinach
- 1/4 cup pine nuts reserve for topping
Instructions
- Combine all ingredients into a large freezer bag.
- Freeze up to 3 months.
- Defrost in fridge overnight.
- Cook in a skillet on medium until chicken is cooked through.
- Alternatively place into crockpot and cook on low for 4-6 hours.
Nutrition
Serving: 1g | Calories: 599kcal | Carbohydrates: 7g | Protein: 44g | Fat: 44g | Saturated Fat: 10g | Polyunsaturated Fat: 29g | Cholesterol: 158mg | Sodium: 450mg | Fiber: 1g | Sugar: 1g