Ingredients
8 ounces multigrain thin spaghetti
2 1/2 cups water
1/3 cup sun-dried tomato pesto
1 tablespoon capers
2 tablespoons butter
4 tomato/basil boneless skinless chicken breasts (about 1 1/4 lbs)
3 ounces baby arugula leaves (2 cups)
2 tablespoons shredded Parmesan cheese
4 peaches (rinsed)
1 tablespoon sugar
cooking spray
4 Bakery coconut pecan bite-size cookies
1/2 cup aerosol whipped cream
1/4 cup caramel topping
1 (12-ounce) bag fresh broccoli florets (rinsed)
1 cup shredded Mexican-blend cheese
1/2 cup coleslaw dressing
2 tablespoons cooked bacon pieces
Description
Chicken Angelina With Peach Meltdown
Publix Super Markets
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