Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Italian Baked Chicken Thighs
Ingredients
- 0.5 tablespoon butter
- 0.5 cup onion, chopped
- 4 ounces Neufchatel cheese, softened
- 2 tablespoons chicken broth
- 2 tablespoons creamy basil and ricotta pesto (such as Barilla®)
- 1 tablespoon dry Italian salad dressing mix (such as Good Seasons®)
- 0.25 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 0.25 teaspoon Italian seasoning
- 0.25 teaspoon red pepper flakes
- 3 cups fresh spinach
- 1 cup tomatoes, diced
- 1 tablespoon chopped fresh basil
- 1 pound skinless, boneless chicken thighs
- 1 pinch salt and freshly ground black pepper to taste
- 3 slices mozzarella cheese
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